NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.5 cup chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

2 tbsp nutritional yeast

0 tbsp hemp hearts

1 tbsp lemon juice

1 cup baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed 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 1/2-inch cubes.

• 3

  Rinse and drain the chickpeas, then pat them very dry with a clean kitchen towel to ensure they crisp up in the oven.

• 4

  In a large mixing bowl, combine the tofu cubes, chickpeas, broccoli florets, and cauliflower florets.

• 5

  Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to coat every piece evenly.

• 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 vegetables are tender and the tofu is golden brown.

• 7

  Remove from the oven and immediately sprinkle the hot vegetables and tofu with nutritional yeast.

• 8

  Divide the fresh baby spinach into serving bowls and top with the warm roasted vegetable and protein mixture.

• 9

  Finish each bowl with a fresh squeeze of lemon juice and a sprinkle of hemp hearts before serving.