NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

2 oz Chickpea rotini

1 cup Zucchini

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

2 tbsp Nutritional yeast

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Press the firm tofu between paper towels for 10 minutes to remove moisture, then cut into 1-inch cubes.

• 3

  Slice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.

• 4

  Toss the vegetables on the baking sheet with half of the olive oil, sea salt, and black pepper, then roast for 18 minutes until tender.

• 5

  Cook the chickpea rotini in boiling water according to the package instructions, then drain and set aside.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the tofu cubes until they are golden and crispy on all sides.

• 7

  In a small bowl, whisk together the lemon juice, lemon zest, nutritional yeast, and minced garlic to create a thick sauce.

• 8

  Add the cooked pasta and roasted vegetables to the skillet with the tofu, pour the lemon sauce over the top, and toss gently to combine.

• 9

  Garnish the dish with fresh parsley before serving.