NUTRITION

SERVINGS

INGREDIENTS

9 oz Extra firm tofu

0.5 cup Canned chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

0.13 cup Cooked quinoa

0.5 tbsp Hemp seeds

2.5 tbsp Nutritional yeast

0 tsp Olive oil

0.5 tsp Tahini

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then slice into half-inch cubes.

• 3

  Rinse the canned chickpeas thoroughly and pat them completely dry using a clean kitchen towel to ensure they crisp up.

• 4

  In a large bowl, toss the tofu, chickpeas, broccoli florets, and sliced bell peppers with olive oil, sea salt, black pepper, and garlic powder.

• 5

  Spread the seasoned mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the tofu is golden and vegetables are tender.

• 6

  While roasting, whisk together the tahini, lemon juice, and nutritional yeast in a small jar, adding a teaspoon of warm water at a time until it reaches a pourable consistency.

• 7

  Place the warm, cooked quinoa into a serving bowl and top with the roasted vegetable and protein medley.

• 8

  Sprinkle the hemp seeds over the top and finish with a generous drizzle of the lemon-tahini dressing before serving.