NUTRITION

SERVINGS

INGREDIENTS

4 oz firm tofu

0.75 cup canned chickpeas

1 cup cauliflower florets

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.5 cup nonfat Greek yogurt

2 tbsp hemp hearts

1 tbsp fresh lemon juice

PREPARATION

• 1

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

• 2

  Pat the firm tofu dry with a clean kitchen towel and cut it into 1/2-inch uniform cubes.

• 3

  Rinse and drain the chickpeas, then pat them thoroughly dry with a paper towel to ensure they become crispy when roasted.

• 4

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

• 5

  Spread the seasoned mixture in a single layer on the prepared baking sheet, ensuring space between pieces for even browning.

• 6

  Roast in the oven for 25 to 30 minutes, tossing the ingredients halfway through, until the cauliflower is tender and the chickpeas are golden brown.

• 7

  While the vegetables roast, whisk together the nonfat Greek yogurt and fresh lemon juice in a small bowl until the mixture is smooth and pourable.

• 8

  To assemble, spread the lemon-yogurt mixture across the bottom of a wide, shallow bowl.

• 9

  Top the yogurt base with the warm roasted vegetable and tofu mixture, and finish by sprinkling the hemp hearts evenly over the top.