NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup nonfat Greek yogurt

0 tbsp hummus

0 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it between paper towels to remove as much moisture as possible, then cut it into 1-inch cubes.

• 3

  Chop the red bell pepper into bite-sized pieces and prepare the broccoli florets.

• 4

  In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Add the tofu cubes, broccoli, and bell peppers to the bowl and toss thoroughly until everything is evenly coated in the herb dressing.

• 6

  Spread the tofu and vegetables in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, tossing halfway through, until the tofu is golden and the veggies are tender.

• 7

  Place the warm cooked quinoa in a serving bowl and top with the roasted tofu and vegetable mixture.

• 8

  Finish the dish by adding a dollop of nonfat Greek yogurt and hummus on top for a creamy, high-protein finish.