NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

0.5 cup canned chickpeas

1 cup broccoli florets

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp ground cumin

1 cup nonfat Greek yogurt

1 tbsp lemon juice

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Rinse the canned chickpeas thoroughly and pat them dry with a clean kitchen towel to ensure they crisp up in the oven.

• 4

  Place the tofu cubes, chickpeas, and broccoli florets on the prepared baking sheet.

• 5

  Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, smoked paprika, and ground cumin, tossing until everything is evenly coated.

• 6

  Roast for 22-25 minutes, tossing the ingredients halfway through, until the tofu is golden and the broccoli edges are charred.

• 7

  While the vegetables roast, whisk together the nonfat Greek yogurt, lemon juice, and garlic powder in a small bowl until smooth.

• 8

  Spread the seasoned yogurt into the bottom of a serving bowl and pile the warm roasted protein and vegetable mixture on top.