NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra-firm tofu

0.13 cup Chickpeas

2 cup Kale

3 tbsp Nutritional yeast

0.25 tbsp Tahini

0.5 tbsp Hemp seeds

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

0 tbsp Avocado oil

1 tbsp Water

PREPARATION

• 1

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

• 2

  Press the extra-firm tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

• 3

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

• 4

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

• 5

  While the vegetables roast, whisk together the tahini, lemon juice, and water in a small bowl until the dressing is smooth and pourable.

• 6

  Place the chopped kale in a steamer basket over boiling water for 3-4 minutes until it is bright green and slightly tender.

• 7

  Transfer the steamed kale to a serving bowl, top with the roasted tofu and chickpeas, and sprinkle with nutritional yeast and hemp seeds.

• 8

  Drizzle the creamy tahini dressing over the entire bowl and serve immediately.