NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

0.5 cup Canned black beans

3 tbsp Nutritional yeast

1 tbsp Hemp hearts

0.5 cup Red bell pepper

1 cup Zucchini

2 tsp Avocado oil

0.25 tsp Turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Wash and dice the zucchini and red bell pepper into small, half-inch pieces to ensure they roast quickly.

• 3

  Drain the firm tofu and use your hands to crumble it into bite-sized pieces directly onto the prepared baking sheet.

• 4

  Add the diced vegetables and the rinsed black beans to the sheet pan with the tofu crumbles.

• 5

  Drizzle the avocado oil over the mixture, then sprinkle evenly with nutritional yeast, turmeric, garlic powder, sea salt, and black pepper.

• 6

  Toss all ingredients together with a spatula until the tofu and vegetables are well-coated in the spices and oil.

• 7

  Spread the mixture into a single, even layer and roast for 18-20 minutes, tossing halfway through, until the vegetables are tender.

• 8

  Remove from the oven, sprinkle with hemp hearts for extra protein, and portion into a glass container for a portable work breakfast.