NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

0.25 cup Cooked chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.5 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Drizzle the mixture with extra virgin olive oil and season with sea salt, black pepper, dried oregano, and garlic powder, tossing until everything is evenly coated.

• 5

  Spread the vegetables and tofu in a single layer on the prepared baking sheet to ensure even roasting.

• 6

  Roast for 25-30 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender-crisp.

• 7

  While the medley roasts, whisk together the Greek yogurt, lemon juice, and fresh parsley in a small bowl until smooth.

• 8

  Serve the roasted vegetable and tofu medley warm with a generous dollop of the herbed yogurt sauce on top.