NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.25 cup Cooked chickpeas

1 cup Broccoli florets

1 cup Lacinato kale

3 tbsp Nutritional yeast

0.25 tsp Avocado oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Hemp seeds

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it firmly between paper towels to remove as much moisture as possible, then cut into 1/2-inch cubes.

• 3

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

• 4

  Drizzle with avocado oil and sprinkle with garlic powder, sea salt, and black pepper, tossing until everything is evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until the tofu is golden and the broccoli is slightly charred.

• 6

  While the vegetables roast, whisk together the lemon juice and Dijon mustard in a small bowl to create a simple, bright dressing.

• 7

  Place the chopped kale in a serving bowl and drizzle with the dressing, using your hands to massage the kale for 1 minute until it becomes tender and dark green.

• 8

  Once the roasted items are finished, pile them on top of the massaged kale.

• 9

  Finish the bowl by dusting generously with nutritional yeast and sprinkling with hemp seeds for an extra boost of plant-based protein.