NUTRITION

SERVINGS

INGREDIENTS

125g Extra Firm Tofu, cubed

40g Canned Chickpeas, rinsed and dried

40g Cooked Quinoa

2.5 tbsp Nutritional Yeast

1 cup Fresh Kale, chopped

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

• 1

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

• 2

  Pat the tofu cubes and chickpeas very dry with a clean kitchen towel to ensure they get crispy.

• 3

  Place the tofu and chickpeas on the baking sheet, sprinkle with garlic powder and a pinch of sea salt, and toss to coat.

• 4

  Roast for 20-25 minutes, shaking the pan halfway through, until the tofu is golden and the chickpeas are crunchy.

• 5

  While roasting, place the chopped kale in a large bowl and drizzle with lemon juice, massaging the leaves with your hands for 1 minute until tender.

• 6

  Add the cooked quinoa, roasted tofu, and crispy chickpeas to the bowl with the kale.

• 7

  Sprinkle the nutritional yeast over the salad and toss everything together until the yeast creates a light, savory coating.

• 8

  Serve immediately while the roasted elements are still warm and crisp.