NUTRITION

SERVINGS

INGREDIENTS

9 oz extra firm tofu

0.5 cup chickpeas

1 cup broccoli florets

1 cup red bell pepper

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.75 tbsp hemp seeds

3 tbsp nutritional yeast

1 cup fresh baby spinach

1 tbsp fresh lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut it into uniform 1/2-inch cubes.

• 3

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

• 4

  Drizzle the mixture with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing until every piece is evenly coated.

• 5

  Spread the ingredients 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 vegetables are tender.

• 6

  Remove the tray from the oven and immediately toss the hot roasted mixture with the nutritional yeast and hemp seeds so they adhere to the ingredients.

• 7

  Place the fresh baby spinach in a serving bowl, top with the warm roasted vegetable and protein mix, and finish with a bright squeeze of fresh lemon juice.