NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

2 large Eggs

0.5 cup Cannellini beans

1 cup Broccoli florets

2 cup Mixed salad greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Pumpkin seeds

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

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 firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Toss the tofu cubes and broccoli florets with the garlic powder, sea salt, and black pepper on the prepared baking sheet.

• 4

  Roast the tofu and broccoli for 20-25 minutes, flipping halfway through, until the tofu is golden and the broccoli is lightly charred.

• 5

  While the tofu roasts, bring a small pot of water to a boil and gently lower the eggs into the water, simmering for 6.5 minutes.

• 6

  Immediately transfer the eggs to an ice bath for 3 minutes, then peel and slice them in half to reveal a jammy center.

• 7

  In a wide bowl, layer the mixed salad greens, sliced cucumber, halved cherry tomatoes, and rinsed cannellini beans.

• 8

  Top the bowl with the roasted tofu and broccoli, add the soft-boiled eggs, and drizzle with extra virgin olive oil and lemon juice.

• 9

  Garnish the entire bowl with crunchy pumpkin seeds and an extra pinch of sea salt if desired.