NUTRITION

SERVINGS

INGREDIENTS

8 oz firm tofu

0.25 cup chickpeas

1 cup broccoli florets

1 cup baby spinach

3 tbsp nutritional yeast

0.5 tbsp hemp hearts

0.25 tbsp olive oil

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

  Drain the firm tofu and press it firmly between paper towels to remove as much moisture as possible, then cut into 1-inch cubes.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until the tofu is golden and the broccoli is tender.

• 5

  Place the baby spinach in a serving bowl and top with the hot roasted tofu, chickpeas, and broccoli.

• 6

  Drizzle the entire bowl with fresh lemon juice and finish by sprinkling with nutritional yeast and hemp hearts for a savory protein boost.