NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.5 cup Canned chickpeas

0.13 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Extra virgin olive oil

2 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  In a large mixing bowl, combine the cubed tofu, drained chickpeas, broccoli florets, and sliced red bell pepper.

• 4

  Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, and garlic powder, tossing until everything is well coated.

• 5

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring they aren't crowded so they roast rather than steam.

• 6

  Roast for 25 to 30 minutes, tossing halfway through the cooking time, until the tofu is golden and the vegetables are tender.

• 7

  Place the warm cooked quinoa into a serving bowl and top with the roasted tofu and vegetable mixture.

• 8

  Garnish the bowl with nutritional yeast and hemp seeds, then finish with a bright squeeze of fresh lemon juice.