NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.5 cup chickpeas

0.13 cup cooked quinoa

1 cup broccoli florets

0 tbsp olive oil

0.5 tbsp tahini

2 tbsp nutritional yeast

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

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

• 2

  Press the extra firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

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

• 4

  Spread the vegetable and tofu mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the tofu is golden and the chickpeas are slightly crisp.

• 5

  While the vegetables roast, prepare the dressing by whisking together the tahini, nutritional yeast, lemon juice, and water in a small bowl until the consistency is smooth and pourable.

• 6

  To assemble, place the warm cooked quinoa in the base of a bowl, top with the roasted tofu and vegetable medley, and finish with a generous drizzle of the lemon-tahini dressing.