NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpeas

6 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 cup Cauliflower florets

2 tbsp Nutritional yeast

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Drain and rinse the chickpeas and tofu, then pat them very dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  Cut the tofu into 1/2-inch cubes and place them in a large mixing bowl along with the chickpeas, broccoli florets, and cauliflower florets.

• 4

  Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.

• 5

  Toss everything thoroughly until the vegetables, tofu, and chickpeas are evenly coated in oil and spices.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.

• 7

  Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the tofu is golden and the vegetables are tender with charred edges.

• 8

  While the vegetables roast, steam the shelled edamame for 3 to 5 minutes until bright green and tender.

• 9

  Transfer the roasted vegetable and tofu mixture to a serving bowl and fold in the steamed edamame.

• 10

  Sprinkle the nutritional yeast over the top and finish with a fresh squeeze of lemon juice before serving.