NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra-firm tofu

0.5 cup Canned chickpeas

1 cup Broccoli florets

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Cooked quinoa

1 cup Chopped kale

0 tbsp Tahini

1 tbsp Lemon juice

2 tbsp Nutritional yeast

1.5 tbsp Water

PREPARATION

• 1

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

• 2

  Press the extra-firm tofu with a heavy object for 10 minutes to remove excess water, then cut into even 1-inch cubes.

• 3

  Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel to ensure they get crispy in the oven.

• 4

  Place the tofu, chickpeas, and broccoli florets on the baking sheet and toss with olive oil, sea salt, black pepper, and garlic powder.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the tofu is golden brown and the broccoli is tender-crisp.

• 6

  While the vegetables roast, whisk together the tahini, lemon juice, nutritional yeast, and water in a small bowl until the dressing is smooth and creamy.

• 7

  Place the chopped kale in a serving bowl and massage it with a tiny pinch of salt for 1 minute until it becomes soft and vibrant green.

• 8

  Assemble the bowl by topping the massaged kale with the cooked quinoa and the roasted tofu and vegetable mixture.

• 9

  Drizzle the prepared tahini dressing over the entire bowl and serve immediately while the roasted components are still warm.