NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

1 cup cooked green lentils

2 tbsp nutritional yeast

0 tbsp pumpkin seeds

1 cup broccoli florets

2 cups fresh baby spinach

0 tsp extra virgin olive oil

0 tsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden and crisp on all sides.

• 3

  While the tofu is searing, season it evenly with the sea salt, black pepper, garlic powder, and nutritional yeast.

• 4

  Steam the broccoli florets in a steamer basket over boiling water for 3-4 minutes until they are tender-crisp and bright green.

• 5

  Add the fresh baby spinach to the skillet with the tofu during the last minute of cooking, stirring until just wilted.

• 6

  In a small jar or bowl, whisk together the tahini and lemon juice with a teaspoon of warm water until the dressing is smooth and pourable.

• 7

  Assemble the power bowl by placing the cooked green lentils at the base and topping them with the sautéed spinach, steamed broccoli, and crispy tofu.

• 8

  Drizzle the zesty tahini dressing over the entire bowl and garnish with the pumpkin seeds for added crunch.