NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.25 cup chickpeas

1 cup broccoli florets

1 cup fresh spinach

2 tbsp nutritional yeast

0.5 tbsp hemp seeds

0.25 tbsp tahini

1 tbsp lemon juice

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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 half-inch cubes.

• 3

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

• 4

  Spread the tofu and vegetable mixture in a single layer on the prepared baking sheet.

• 5

  Roast for 25 minutes, flipping halfway through, until the tofu is golden and the broccoli is tender with charred edges.

• 6

  While the vegetables roast, whisk the tahini and lemon juice together in a small ramekin, adding a teaspoon of warm water to reach a smooth, pourable consistency.

• 7

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

• 8

  Garnish the bowl with nutritional yeast and hemp seeds, then finish by drizzling the creamy tahini dressing over the top.