NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

6 ounce Extra firm tofu

2 cup Cauliflower florets

0 tsp Olive oil

0.5 tsp Sea salt

0.5 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

3 tbsp Nutritional yeast

1 tbsp Lemon juice

1 tbsp Water

2 cup Baby spinach

PREPARATION

• 1

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

• 2

  Press the extra firm tofu between paper towels with a heavy weight for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  In a large mixing bowl, combine the drained chickpeas, tofu cubes, and cauliflower florets.

• 4

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

• 5

  Spread the vegetables and tofu in a single layer on the prepared baking sheet and roast for 25 to 30 minutes until the cauliflower is tender and the chickpeas are slightly crisp.

• 6

  While the vegetables roast, whisk together the nutritional yeast, lemon juice, and water in a small bowl until a smooth, thick glaze forms.

• 7

  Divide the fresh baby spinach into serving bowls and top with the hot roasted vegetable and tofu mixture.

• 8

  Drizzle the savory nutritional yeast glaze over the bowl and serve immediately while warm.