NUTRITION

SERVINGS

INGREDIENTS

5 oz Extra firm tofu

0.25 cup Cooked chickpeas

2 cup Cauliflower florets

0.5 tbsp Tahini

3 tbsp Nutritional yeast

0.25 tsp Extra virgin olive oil

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Press the extra firm tofu to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  In a large mixing bowl, toss the cauliflower florets, chickpeas, and tofu cubes with the olive oil, cumin, smoked paprika, turmeric, sea salt, and black pepper.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the cauliflower is tender and the tofu is golden.

• 5

  While the vegetables roast, prepare the dressing by whisking together the tahini, nutritional yeast, and lemon juice in a small bowl, adding a splash of warm water as needed to reach a pourable consistency.

• 6

  Place the baby spinach in a serving bowl, top with the warm roasted cauliflower mixture, and drizzle the lemon-tahini sauce over the top before serving.