NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.5 cup chickpeas

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

2 tbsp nutritional yeast

2 cup baby spinach

1 tbsp lemon juice

1 tsp tamari

PREPARATION

• 1

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

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then cut it into 1/2-inch uniform 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, combine the tofu cubes, chickpeas, and broccoli florets.

• 5

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing well to coat every piece.

• 6

  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.

• 7

  Remove from the oven and immediately sprinkle the hot tofu and vegetables with nutritional yeast, tossing to incorporate.

• 8

  Place the fresh baby spinach in a large serving bowl and top with the warm roasted tofu and vegetable mixture.

• 9

  Finish the bowl by drizzling with fresh lemon juice and tamari for a bright, savory finish.