NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.5 cup cooked green lentils

1 cup red bell pepper

1 cup zucchini

2 tbsp nutritional yeast

1 tbsp tamari

1 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 cups baby spinach

1 tbsp lemon juice

1 tsp dijon mustard

0 tsp olive oil

PREPARATION

• 1

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

• 2

  Chop the red bell pepper and slice the zucchini into half-moons, then toss them on the baking sheet with the sea salt, black pepper, and half of the garlic powder.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.

• 4

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

• 5

  In a medium bowl, whisk together the tamari, nutritional yeast, smoked paprika, and the remaining garlic powder, then gently toss the tofu cubes in the mixture until coated.

• 6

  Heat the olive oil in a large non-stick skillet over medium-high heat and sear the tofu for 3-4 minutes per side until a golden, crispy crust forms.

• 7

  In a small jar or bowl, whisk the lemon juice and Dijon mustard together to create a light dressing.

• 8

  In a large serving bowl, combine the fresh baby spinach, cooked lentils, and roasted vegetables.

• 9

  Top the salad with the warm seared tofu and drizzle the lemon-dijon dressing over the top before tossing gently to serve.