NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.5 cup Canned chickpeas

0.13 cup Cooked quinoa

1 cup Broccoli florets

0.25 tsp Olive oil

2 tbsp Nutritional yeast

0.25 tbsp Hemp seeds

0.25 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then cut into uniform 1/2-inch cubes.

• 3

  Rinse the canned chickpeas and pat them completely dry with a clean kitchen towel to ensure maximum crispiness.

• 4

  In a large mixing bowl, combine the tofu cubes, chickpeas, and broccoli florets with olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Spread the seasoned mixture in a single layer on the prepared baking sheet and roast for 25 minutes, tossing halfway through.

• 6

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

• 7

  Place the warm cooked quinoa in the base of a bowl and top with the roasted tofu, chickpeas, and broccoli.

• 8

  Drizzle the creamy tahini dressing over the bowl and garnish with hemp seeds for an extra boost of plant-based protein.