NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpeas

6 oz Extra firm tofu

1 cup Broccoli florets

1 cup Chopped kale

3 tbsp Nutritional yeast

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Drain and press the extra firm tofu for 10 minutes to remove excess moisture, then cut into half-inch cubes.

• 3

  In a large bowl, combine the tofu cubes, rinsed chickpeas, and broccoli florets.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing until evenly coated.

• 5

  Spread the mixture in a single layer on the baking sheet and roast for 20 to 25 minutes until the tofu is golden and the broccoli edges are crisp.

• 6

  While the vegetables roast, place the chopped kale in a serving bowl and massage with the fresh lemon juice until the leaves become tender and dark green.

• 7

  Remove the roasted mixture from the oven, immediately toss with nutritional yeast while still hot, and serve over the massaged kale.