NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

6 oz Extra firm tofu

1 cup Broccoli florets

1 cup Cauliflower florets

2 tbsp Nutritional yeast

1 tbsp Hemp seeds

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel; similarly, press the tofu to remove excess moisture and cut into 1/2-inch cubes.

• 3

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

• 4

  Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing thoroughly to coat every piece.

• 5

  Spread the vegetables, tofu, and chickpeas in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 6

  Roast for 25 to 30 minutes, tossing the ingredients halfway through the cooking time, until the vegetables are tender-crisp and the tofu and chickpeas are golden brown.

• 7

  Remove from the oven and immediately sprinkle the nutritional yeast and hemp seeds over the hot mixture.

• 8

  Finish with a squeeze of fresh lemon juice and serve warm in a large bowl.