NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Chickpeas

3 tbsp Nutritional yeast

1 tbsp Hemp hearts

1.5 cup Broccoli florets

1 cup Fresh baby spinach

0.5 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it firmly with a clean kitchen towel to remove as much moisture as possible, then cut it into half-inch cubes.

• 3

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

• 4

  Drizzle the avocado oil over the mixture and sprinkle with nutritional yeast, garlic powder, sea salt, and black pepper, tossing until everything is thoroughly and evenly coated.

• 5

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

• 6

  While the vegetables roast, whisk together the tahini and lemon juice in a small ramekin, adding a tiny splash of water if needed to reach a smooth, pourable consistency.

• 7

  Place the fresh baby spinach in the bottom of a wide serving bowl and pile the warm roasted tofu, chickpea, and broccoli mixture on top.

• 8

  Finish the bowl by drizzling the lemon-tahini dressing over the top and garnishing with hemp hearts for added texture and protein.