NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

6 oz firm tofu

1 cup broccoli florets

1 cup kale

0.25 tsp extra virgin olive oil

2 tbsp nutritional yeast

0.5 tbsp hemp seeds

1 tsp tahini

1 tbsp lemon juice

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them completely dry with a clean towel to ensure they get crispy.

• 3

  Press the firm tofu to remove excess moisture and cut it into even 1/2-inch cubes.

• 4

  Place the tofu, chickpeas, and broccoli florets on the prepared baking sheet in a single layer.

• 5

  Drizzle with the extra virgin olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to coat.

• 6

  Roast in the oven for 25 to 30 minutes, tossing halfway through, until the tofu is golden and the chickpeas are slightly crunchy.

• 7

  While the vegetables roast, place the chopped kale in a large mixing bowl with the lemon juice and massage with your hands for 1-2 minutes until the leaves are softened and dark green.

• 8

  In a small jar or bowl, whisk together the tahini, nutritional yeast, and water until a smooth, pourable dressing forms.

• 9

  Add the roasted tofu, chickpeas, and broccoli to the bowl with the massaged kale.

• 10

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