NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.75 cup Canned chickpeas

2 tbsp Hemp hearts

2 tbsp Nutritional yeast

2 cup Baby kale

0.25 whole Avocado

1 tbsp Lemon juice

1 tsp Apple cider vinegar

0.5 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.

• 2

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Rinse the canned chickpeas and pat them thoroughly dry with a kitchen towel until no moisture remains.

• 4

  In a bowl, toss the tofu cubes and chickpeas with the garlic powder, sea salt, and black pepper.

• 5

  Spread the tofu and chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes until the chickpeas are crunchy and the tofu is golden brown.

• 6

  While roasting, prepare the dressing by whisking together the lemon juice, apple cider vinegar, nutritional yeast, and hemp hearts in a small jar.

• 7

  Place the baby kale in a large mixing bowl and massage with half of the prepared dressing until the leaves are slightly softened.

• 8

  Add the roasted tofu, chickpeas, and sliced avocado to the kale, then drizzle with the remaining dressing and toss gently before serving.