NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.25 cup Chickpeas

1 cup Broccoli florets

1 cup Fresh baby spinach

0.5 tbsp Hemp seeds

1.5 tbsp Nutritional yeast

0.5 tbsp Tahini

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

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 with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Rinse and thoroughly pat dry the chickpeas to ensure they become crispy when roasted.

• 4

  In a large mixing bowl, combine the tofu cubes, chickpeas, and broccoli florets with avocado oil, garlic powder, smoked paprika, sea salt, and black pepper.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until the tofu is golden and the chickpeas are crisp.

• 6

  While the vegetables roast, prepare the dressing by whisking together the tahini, lemon juice, and nutritional yeast in a small bowl, adding warm water 1 teaspoon at a time until the sauce is smooth and pourable.

• 7

  Place the fresh baby spinach in a large serving bowl as your base.

• 8

  Top the spinach with the roasted tofu, chickpeas, and broccoli florets.

• 9

  Sprinkle the hemp seeds over the bowl and finish by drizzling the lemon-tahini sauce evenly over the top.