NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

0.25 cup Cooked chickpeas

1.5 cup Broccoli florets

1 cup Chopped kale

3 tbsp Nutritional yeast

0.25 tbsp Tahini

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Press the firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a mixing bowl, toss the tofu cubes with nutritional yeast, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the coated tofu, chickpeas, and broccoli florets onto the prepared baking sheet. Drizzle with olive oil and toss gently.

• 5

  Roast for 25-30 minutes, flipping the tofu halfway through, until the tofu is golden and the broccoli is slightly charred.

• 6

  While the vegetables roast, place the chopped kale in a bowl with a splash of lemon juice and massage with your hands for 1-2 minutes until softened.

• 7

  In a small jar, whisk together the tahini, remaining lemon juice, and 1 tablespoon of warm water until smooth and creamy.

• 8

  Assemble the bowl by placing the massaged kale at the bottom and topping it with the roasted tofu, chickpeas, and broccoli.

• 9

  Finish by drizzling the lemon-tahini dressing over the top and serve immediately.