NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Cooked chickpeas

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1.5 tbsp Hemp seeds

2 tbsp Nutritional yeast

1 cup Baby spinach

1 tbsp Lemon juice

1 tsp Dijon mustard

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 and cut into half-inch cubes.

• 3

  In a large mixing bowl, toss the tofu cubes, chickpeas, and broccoli florets with the olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the vegetable and tofu mixture in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until the tofu is golden and the broccoli is charred.

• 5

  While the vegetables roast, whisk together the nutritional yeast, lemon juice, and Dijon mustard in a small bowl, adding a tablespoon of water if needed to reach a pourable consistency.

• 6

  Arrange the fresh baby spinach in a serving bowl and top with the warm roasted tofu, chickpeas, and broccoli.

• 7

  Garnish the bowl with hemp seeds and drizzle the savory nutritional yeast dressing over the top before serving.