NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.5 cup Chickpeas

1 cup Broccoli florets

0.25 tsp Olive oil

3 tbsp Nutritional yeast

0.25 tbsp Hemp hearts

0.5 tsp Tahini

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then cut into half-inch cubes.

• 3

  Rinse and drain the chickpeas, then pat them very dry with a clean kitchen towel to ensure they crisp up in the oven.

• 4

  In a large mixing bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, garlic powder, sea salt, and black pepper.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the tofu is golden and the broccoli is tender.

• 6

  While the vegetables roast, whisk together the tahini, lemon juice, and nutritional yeast in a small bowl, adding a tablespoon of warm water if needed to reach a drizzling consistency.

• 7

  Transfer the roasted tofu and vegetables to a serving bowl, sprinkle with hemp hearts, and drizzle the creamy lemon-tahini sauce over the top before serving.