NUTRITION

SERVINGS

INGREDIENTS

8 oz firm tofu

0.5 cup chickpeas

1 cup broccoli florets

1 medium red bell pepper

0.25 tbsp olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup nonfat Greek yogurt

1 tbsp lemon juice

0.5 oz feta cheese

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  Drain the tofu and press it between paper towels to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a large bowl, combine the tofu cubes, rinsed chickpeas, broccoli florets, and sliced 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 evenly.

• 5

  Spread the vegetables and tofu in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender.

• 6

  While the bowl base roasts, whisk together the Greek yogurt, lemon juice, and dried oregano in a small bowl to create the dressing.

• 7

  Divide the roasted mixture into bowls, drizzle with the yogurt sauce, and top with crumbled feta cheese before serving.