NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 cup canned chickpeas

1 cup broccoli florets

1 cup red bell pepper

0 tbsp extra virgin olive oil

0.75 cup plain Greek yogurt

1 tsp dried oregano

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

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 to remove excess moisture, then cut it into even 1-inch cubes.

• 3

  In a large mixing bowl, combine the tofu cubes, chickpeas, broccoli florets, and chopped bell pepper.

• 4

  Drizzle the olive oil over the mixture and sprinkle with dried oregano, sea salt, and black pepper, tossing well to coat every piece.

• 5

  Spread the vegetables and tofu in a single layer on the prepared baking sheet and roast for 25 to 30 minutes until the edges are golden and crisp.

• 6

  While the medley roasts, whisk together the Greek yogurt, minced garlic, and lemon juice in a small bowl to create the zesty sauce.

• 7

  Remove the tray from the oven and serve the warm roasted medley immediately with the creamy herb-yogurt dip on the side.