NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

0.5 cup canned chickpeas

0.5 cup shelled edamame

1 cup broccoli florets

0 tsp extra virgin olive oil

2 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp lemon juice

0.25 tbsp tahini

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a clean kitchen towel or paper towels to remove as much moisture as possible, then cut into 1/2-inch cubes.

• 3

  In a large mixing bowl, combine the tofu cubes and drained chickpeas with the olive oil, nutritional yeast, sea salt, black pepper, garlic powder, and smoked paprika, tossing until evenly coated.

• 4

  Spread the tofu and chickpea mixture in a single layer on the prepared baking sheet and roast for 15 minutes.

• 5

  Add the broccoli florets to the baking sheet, tossing them slightly with the existing oils and spices, then roast for another 10-12 minutes until the broccoli is tender and the tofu is golden brown.

• 6

  While the vegetables roast, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of water at a time until it reaches a smooth, pourable consistency.

• 7

  Steam or microwave the shelled edamame for 2-3 minutes until heated through and bright green.

• 8

  Assemble the power bowl by layering the roasted tofu, chickpeas, broccoli, and edamame, then finish by drizzling the zesty tahini sauce over the top.