NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

1 cup canned chickpeas

1 cup cauliflower florets

3 tbsp nutritional yeast

1 tsp olive oil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Rinse the chickpeas and pat them thoroughly dry with a clean kitchen towel to ensure they get crispy in the oven.

• 4

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

• 5

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

• 6

  Remove from the oven and immediately sprinkle the nutritional yeast over the hot vegetables and tofu, tossing well to create a savory, cheesy coating.

• 7

  Place the fresh baby spinach in a serving bowl, top with the roasted mixture, and finish with a bright squeeze of lemon juice.