NUTRITION

SERVINGS

INGREDIENTS

4 oz firm tofu

0.5 cup chickpeas

1 cup broccoli florets

1 cup cauliflower florets

1 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.25 tsp smoked paprika

0.5 cup non-fat greek yogurt

1 tbsp lemon juice

2 tbsp nutritional yeast

1 tbsp hemp seeds

PREPARATION

• 1

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

• 2

  Press the firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

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

• 4

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

• 5

  Spread the vegetables and tofu in a single layer on the prepared baking sheet.

• 6

  Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and the tofu is golden brown.

• 7

  While the bowl base roasts, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl until smooth.

• 8

  Divide the roasted mixture into bowls, drizzle generously with the lemon-yogurt sauce, and garnish with hemp seeds before serving.