NUTRITION

SERVINGS

INGREDIENTS

24 oz Extra firm tofu

2 oz Chickpea pasta

2 oz Feta cheese

2 cup Green beans

1 cup Cherry tomatoes

2 cup Romaine lettuce

1 tbsp Olive oil

1 whole Lemon

2 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Drain the extra firm tofu and press it between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 3

  Heat half of the olive oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until golden brown and crispy on all sides.

• 4

  Remove the tofu from the pan and add the remaining olive oil along with the trimmed green beans and minced garlic.

• 5

  Sauté the green beans for 5-7 minutes until tender-crisp, then stir in the halved cherry tomatoes and cooked pasta.

• 6

  Add the seared tofu back to the pan along with crumbled feta, lemon juice from the whole lemon, sea salt, and black pepper, tossing well to coat.

• 7

  Divide the fresh romaine lettuce between two bowls and top with the warm tofu and pasta mixture.