NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.5 cup canned chickpeas

1 cup broccoli florets

1 medium red bell pepper

1 tsp olive oil

2 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp tahini

PREPARATION

• 1

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

• 2

  Press the tofu between paper towels with a heavy plate for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they become crispy.

• 4

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

• 5

  Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing until everything is evenly coated.

• 6

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

• 7

  Remove from the oven and immediately sprinkle with nutritional yeast, then drizzle with a quick whisk of lemon juice and tahini before serving.