NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.25 cup canned chickpeas

4 tbsp nutritional yeast

1 tbsp hemp seeds

2 cup fresh spinach

1 cup broccoli florets

1 tbsp tamari

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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

  Rinse and thoroughly pat dry the canned chickpeas using a clean kitchen towel.

• 4

  In a large mixing bowl, toss the tofu cubes and chickpeas with 2 tablespoons of nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper.

• 5

  Arrange the seasoned tofu, chickpeas, and broccoli florets in a single layer on the prepared baking sheet.

• 6

  Roast for 20 to 25 minutes, tossing halfway through, until the tofu is golden and the chickpeas are slightly crispy.

• 7

  In a small jar, whisk together the tamari, lemon juice, and the remaining 2 tablespoons of nutritional yeast to create the dressing.

• 8

  Place the fresh spinach in a serving bowl, top with the roasted tofu and vegetables, sprinkle with hemp seeds, and drizzle with the lemon-tamari sauce.