NUTRITION

SERVINGS

INGREDIENTS

5.25 oz Extra firm tofu

0.5 cup Chickpeas

1 cup Broccoli florets

3 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

0.25 tbsp Avocado oil

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

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 and drain the canned chickpeas, patting them very dry with a clean kitchen towel to ensure they crisp up in the oven.

• 4

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

• 5

  Drizzle with avocado oil and sprinkle with garlic powder, ground turmeric, sea salt, and black pepper, tossing thoroughly to coat.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the air to circulate.

• 7

  Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the tofu is golden and the chickpeas are slightly crisp.

• 8

  Remove from the oven and immediately toss the hot mixture with nutritional yeast until every piece is coated.

• 9

  Transfer to a serving bowl, drizzle with fresh lemon juice, and garnish with hemp hearts before serving.