NUTRITION

SERVINGS

INGREDIENTS

7 oz extra firm tofu

0.5 cup chickpeas

1 cup broccoli florets

0 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup baby spinach

0.5 tbsp hemp hearts

2 tbsp nutritional yeast

0.25 tbsp tahini

1 tbsp lemon juice

1 tbsp water

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 with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Rinse and drain the chickpeas, then pat them dry thoroughly with a clean kitchen towel to ensure they get crispy.

• 4

  In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with the extra virgin olive oil, sea salt, black pepper, and garlic powder.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the tofu is golden and the broccoli is tender.

• 6

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

• 7

  Place the baby spinach in a serving bowl and top with the roasted tofu, chickpeas, and broccoli.

• 8

  Drizzle the tahini dressing over the bowl and finish with a sprinkle of hemp hearts for added texture and protein.