NUTRITION

SERVINGS

INGREDIENTS

0.25 cup cooked chickpeas

7 oz firm tofu

1 cup broccoli florets

1 cup brussels sprouts

0.5 tsp extra virgin olive oil

3 tbsp nutritional yeast

0.25 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Press the firm tofu between paper towels to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Halve the Brussels sprouts and place them in a large mixing bowl with the tofu, chickpeas, and broccoli florets.

• 4

  Drizzle the olive oil over the mixture and season with sea salt, black pepper, garlic powder, and smoked paprika, tossing well to coat evenly.

• 5

  Spread the vegetables and tofu in a single layer on the prepared baking sheet.

• 6

  Roast for 25 to 30 minutes, flipping the ingredients halfway through, until the tofu is golden and the vegetables are tender with charred edges.

• 7

  In a small bowl, whisk together the tahini, lemon juice, and nutritional yeast, adding a teaspoon of warm water at a time until a smooth, pourable sauce forms.

• 8

  Transfer the roasted mixture to a serving bowl and finish by drizzling the lemon-tahini sauce over the top.