NUTRITION

SERVINGS

INGREDIENTS

5 oz Extra firm tofu

2 medium Zucchini

1 cup Cherry tomatoes

1 cup Broccoli florets

3 tbsp Nutritional yeast

1 cup Fresh basil leaves

0.5 tbsp Hemp seeds

1 tbsp Pumpkin seeds

0.25 tbsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Press the extra firm tofu to remove excess moisture, then cut into bite-sized cubes.

• 3

  Place the tofu cubes, broccoli florets, and halved cherry tomatoes on the baking sheet and roast for 20 minutes until the vegetables are tender and the tofu is golden.

• 4

  While the vegetables roast, prepare the pesto by combining the basil, nutritional yeast, hemp seeds, pumpkin seeds, garlic, lemon juice, sea salt, black pepper, and olive oil in a food processor.

• 5

  Pulse the pesto ingredients until the mixture is creamy and well-combined, adding a teaspoon of water if needed to reach your desired consistency.

• 6

  Use a spiralizer to turn the zucchini into noodles, then lightly sauté them in a large skillet over medium heat for 2 to 3 minutes until just softened.

• 7

  Remove the skillet from the heat, toss the zucchini noodles with the prepared pesto, and top with the roasted tofu and vegetables before serving immediately.