NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

0.5 cup shelled edamame

0.5 cup cooked brown lentils

1 cup broccoli florets

0.5 tbsp tahini

1 tbsp lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss the tofu cubes and broccoli florets with garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the tofu and broccoli in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, flipping halfway through, until the tofu is golden and the broccoli is tender.

• 5

  While the vegetables roast, whisk together the tahini and lemon juice in a small bowl, adding 1-2 tablespoons of warm water until it reaches a smooth, pourable consistency.

• 6

  In a small saucepan or microwave-safe dish, lightly warm the cooked brown lentils and shelled edamame.

• 7

  To assemble, divide the lentils and edamame between bowls, then top with the roasted tofu and broccoli.

• 8

  Drizzle the creamy tahini dressing over the bowl and finish with a sprinkle of nutritional yeast for an extra savory boost.