NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra firm tofu

0.5 cup Canned chickpeas

1.5 cup Broccoli florets

3 tbsp Nutritional yeast

1 cup Fresh spinach

0.25 tbsp Tahini

1 tbsp Lemon juice

0.5 tsp Extra virgin olive oil

1 tbsp Tamari

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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 between paper towels to remove as much moisture as possible, then cut into 1-inch cubes.

• 3

  Rinse and drain the chickpeas, patting them dry with a towel to ensure they get crispy.

• 4

  In a large mixing bowl, combine the tofu cubes, chickpeas, and broccoli florets.

• 5

  Drizzle with olive oil and tamari, then sprinkle with 2 tablespoons of nutritional yeast, garlic powder, sea salt, and black pepper.

• 6

  Toss everything until evenly coated and spread in a single layer on the prepared baking sheet.

• 7

  Roast for 25-30 minutes, flipping halfway through, until the tofu is golden and the chickpeas are toasted.

• 8

  While roasting, whisk together the tahini, lemon juice, and the remaining 1 tablespoon of nutritional yeast in a small bowl, adding a teaspoon of water at a time until a pourable consistency is reached.

• 9

  Place the fresh spinach in a serving bowl and top with the hot roasted tofu, chickpeas, and broccoli.

• 10

  Drizzle the creamy tahini sauce over the bowl and enjoy immediately.