NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra firm tofu

1.5 cup Broccoli florets

0.5 cup Chickpeas

0.75 cup Non-fat Greek yogurt

0.25 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

PREPARATION

• 1

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

• 2

  Pat the extra firm tofu dry with a clean kitchen towel to remove excess moisture, then cut it into even 1-inch cubes.

• 3

  In a large mixing bowl, toss the tofu cubes and broccoli florets with the olive oil, smoked paprika, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  While the vegetables roast, place the chickpeas in a medium bowl and mash them coarsely with a fork.

• 6

  Stir the Greek yogurt, lemon juice, garlic powder, and nutritional yeast into the mashed chickpeas until the sauce is well combined and thick.

• 7

  To serve, spread a generous layer of the chickpea yogurt sauce on a plate and top with the hot roasted tofu and charred broccoli.