NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

1 cup Greek yogurt

0.5 cup Cooked quinoa

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Hemp seeds

1 tsp Olive oil

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

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

  Cut the firm tofu into bite-sized cubes and chop the red bell pepper and zucchini into similar sizes.

• 3

  In a bowl, toss the tofu and vegetables with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until the tofu is golden and vegetables are tender.

• 5

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and garlic powder in a small bowl to create a smooth dressing.

• 6

  In a large serving bowl, combine the cooked quinoa with the roasted tofu and vegetable mixture.

• 7

  Gently fold in the yogurt dressing until everything is well combined and creamy.

• 8

  Sprinkle with hemp seeds for an extra protein boost and serve warm or chilled.