NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.33 cup chickpeas

3 cup kale

0.5 tbsp maple syrup

2 tbsp apple cider vinegar

1 tbsp dijon mustard

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp hemp seeds

2 tbsp nutritional yeast

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into half-inch cubes.

• 2

  Drain and rinse the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they crisp up in the oven.

• 3

  Spread the tofu cubes and chickpeas onto a baking sheet lined with parchment paper and sprinkle with garlic powder, sea salt, and black pepper.

• 4

  Roast at 400°F for 25-30 minutes, tossing halfway through, until the tofu is golden and the chickpeas are slightly crisp.

• 5

  In a small jar, combine the maple syrup, apple cider vinegar, Dijon mustard, and nutritional yeast, shaking vigorously until the dressing is smooth and emulsified.

• 6

  Place the chopped kale in a large mixing bowl and massage with a tiny bit of the dressing for 2 minutes until the leaves become tender and bright green.

• 7

  Add the roasted tofu and chickpeas to the bowl and drizzle with the remaining maple-vinegar dressing.

• 8

  Toss everything together until well combined and finish by sprinkling the hemp seeds over the top for added texture.