NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

0.33 cup cooked chickpeas

0.5 cup shelled edamame

3 tbsp nutritional yeast

1 tbsp hemp seeds

2 cup fresh kale

0.5 cup sliced cucumber

1 tbsp lemon juice

1 tsp garlic powder

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large 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

  In a bowl, toss the tofu cubes and chickpeas with the garlic powder, smoked paprika, sea salt, black pepper, and 2 tablespoons of the nutritional yeast.

• 4

  Spread the tofu and chickpeas in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until the tofu is golden and the chickpeas are slightly crunchy.

• 5

  While the tofu roasts, place the kale in a large bowl and drizzle with half of the lemon juice. Use your hands to massage the kale for 2 minutes until it becomes soft and dark green.

• 6

  Steam the shelled edamame for 3-5 minutes until tender and bright.

• 7

  Assemble the bowl by placing the massaged kale at the base, then topping with the roasted tofu, chickpeas, edamame, and sliced cucumber.

• 8

  Garnish the bowl with the remaining 1 tablespoon of nutritional yeast, hemp seeds, and the rest of the lemon juice before serving.