NUTRITION

SERVINGS

INGREDIENTS

3.25 oz extra firm tofu

0.25 cup canned chickpeas

1 tbsp dry quinoa

1 cup broccoli florets

1 cup red bell pepper

0.25 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tbsp tamari

0.5 tsp toasted sesame oil

0.5 tsp maple syrup

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 tbsp nutritional yeast

PREPARATION

• 1

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

• 2

  Press the tofu between paper towels for 10 minutes to remove excess moisture, then slice into 1-inch cubes.

• 3

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

• 4

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

• 5

  Spread the ingredients in a single layer on the prepared baking sheet and roast for 25 minutes until the tofu is golden and the vegetables are tender.

• 6

  While the vegetables roast, simmer the quinoa in 0.25 cup of water for 12 minutes, then let it stand covered for 5 minutes before fluffing with a fork.

• 7

  In a small bowl, whisk together the apple cider vinegar, tamari, toasted sesame oil, maple syrup, and nutritional yeast to create the dressing.

• 8

  Divide the cooked quinoa into serving bowls, top with the roasted tofu and vegetable mixture, and drizzle the tangy dressing over the top.