NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

6 oz Extra-firm tofu

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

2 tbsp Nutritional yeast

0.5 cup Non-fat plain Greek yogurt

1 tsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Press the extra-firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Rinse and thoroughly pat the chickpeas dry with a clean kitchen towel to ensure they get crispy in the oven.

• 4

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

• 5

  Drizzle with the olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing until everything is evenly coated.

• 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 slightly charred.

• 7

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, nutritional yeast, and finely chopped parsley in a small bowl until smooth.

• 8

  Transfer the roasted vegetable and tofu mixture to a serving bowl and drizzle generously with the lemon-herb yogurt sauce.