NUTRITION

SERVINGS

INGREDIENTS

8 oz Firm tofu

0.25 cup Cooked chickpeas

1 cup Broccoli florets

3 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

1 cup Chopped kale

0.25 tbsp Tahini

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Drain the tofu and press it firmly between paper towels to remove as much moisture as possible, then cut into 1/2-inch cubes.

• 3

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

• 4

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

• 5

  Spread the tofu and vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the tofu is golden and the broccoli is slightly charred.

• 6

  While the vegetables roast, place the chopped kale in a bowl with a splash of lemon juice and massage with your hands for 1-2 minutes until the leaves are dark green and tender.

• 7

  In a small ramekin, whisk the tahini with a teaspoon of warm water and the remaining lemon juice until smooth and pourable.

• 8

  Assemble the bowl by placing the massaged kale at the bottom, topping with the roasted tofu and veggie mix, and finishing with a sprinkle of hemp hearts and the tahini drizzle.