NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

0.5 cup chickpeas

1 cup broccoli florets

1 medium red bell pepper

0.25 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup plain nonfat greek yogurt

1 tbsp lemon juice

0.5 tbsp hemp hearts

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Press the extra firm tofu with a clean kitchen towel or paper towels to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a large mixing bowl, combine the tofu cubes, chickpeas, broccoli florets, and sliced red bell pepper.

• 4

  Drizzle the olive oil over the mixture and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing well to coat everything evenly.

• 5

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring they aren't overcrowded to allow for proper browning.

• 6

  Roast for 25-30 minutes, tossing halfway through the cooking time, until the vegetables are tender and the tofu is slightly golden and crisp.

• 7

  While the bowl components roast, whisk together the plain Greek yogurt and lemon juice in a small bowl until smooth.

• 8

  Divide the roasted tofu and vegetable mixture into serving bowls, drizzle with the lemon-yogurt sauce, and top with hemp hearts.