NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.25 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

0.25 tsp Extra virgin olive oil

2 tbsp Nutritional yeast

0.25 tbsp Hemp seeds

0.25 tbsp Pumpkin seeds

1 cup Kale

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, combine the tofu, chickpeas, broccoli, and cauliflower.

• 4

  Drizzle with olive oil and sprinkle with sea salt, garlic powder, smoked paprika, and black pepper, tossing until evenly coated.

• 5

  Spread the vegetables and tofu in a single layer on the prepared baking sheet.

• 6

  Roast for 25 minutes, flipping halfway through, until the tofu is golden and the broccoli edges are crispy.

• 7

  While the tray is in the oven, place the kale in a bowl with lemon juice and massage with your hands until the leaves are dark green and tender.

• 8

  Remove the tray from the oven and immediately sprinkle with nutritional yeast, tossing to incorporate the savory flavor.

• 9

  Divide the massaged kale into bowls, top with the roasted vegetable mixture, and garnish with hemp seeds and pumpkin seeds.