NUTRITION

SERVINGS

INGREDIENTS

8 oz Firm Tofu

0.25 cup Cooked Brown Lentils

2 tbsp Nutritional Yeast

0.25 tbsp Tahini

0.25 tbsp Hemp Seeds

1 cup Broccoli Florets

1 cup Chopped Kale

1 tbsp Lemon Juice

0.25 tsp Olive Oil

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

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

• 3

  In a medium bowl, toss the tofu cubes and broccoli florets with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the tofu and broccoli in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, flipping halfway through, until the tofu is golden and firm.

• 5

  While the vegetables roast, prepare the dressing by whisking together the tahini, lemon juice, nutritional yeast, and a tablespoon of warm water until smooth and creamy.

• 6

  Place the chopped kale in a large serving bowl and massage it with a few drops of lemon juice for 1 minute until it becomes tender and dark green.

• 7

  Assemble the bowl by adding the cooked lentils, roasted broccoli, and crispy tofu on top of the kale.

• 8

  Garnish the bowl with hemp seeds and generously drizzle the velvety tahini dressing over all the ingredients before serving.