NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.25 cup chickpeas

1 cup broccoli florets

1 cup cauliflower florets

2 cup baby spinach

3 tbsp nutritional yeast

2 tbsp hemp seeds

0.5 tsp avocado oil

0.5 tsp turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Drizzle the mixture with avocado oil and sprinkle with turmeric, garlic powder, sea salt, and black pepper.

• 5

  Toss everything until the vegetables and tofu are evenly coated with the oil and spices.

• 6

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

• 7

  Place the fresh baby spinach into a large serving bowl and top with the warm roasted vegetable and tofu mixture.

• 8

  Garnish the bowl with nutritional yeast and hemp seeds, then finish with a fresh squeeze of lemon juice.