NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Cooked chickpeas

2 cup Broccoli florets

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

2 tbsp Nutritional yeast

1.5 tbsp Hemp seeds

1 cup Chopped kale

1 tbsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then cut into uniform 1/2-inch cubes.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, tossing halfway through, until the tofu is golden and the broccoli edges are crispy.

• 5

  While the vegetables roast, place the chopped kale in a serving bowl and drizzle with lemon juice, massaging the leaves with your hands for 1 minute to soften the texture.

• 6

  Remove the roasted components from the oven and pile them onto the bed of massaged kale.

• 7

  Garnish the bowl with nutritional yeast and hemp seeds for a savory, protein-rich finish.