NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

1 cup cooked brown lentils

2 cups fresh baby spinach

1 cup broccoli florets

2 tbsp hemp seeds

1 tbsp nutritional yeast

0 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat and add the tofu cubes, dusting them with garlic powder.

• 3

  Sauté the tofu for 8-10 minutes, turning occasionally until all sides are golden brown and slightly crisp.

• 4

  While the tofu cooks, steam the broccoli florets for 4-5 minutes until they are tender-crisp and bright green.

• 5

  In a large serving bowl, layer the fresh baby spinach and top with the warmed cooked lentils and steamed broccoli.

• 6

  Add the sautéed tofu to the bowl and drizzle the entire dish with fresh lemon juice.

• 7

  Season with sea salt and black pepper, then finish by sprinkling the hemp seeds and nutritional yeast over the top before serving.