NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

1 cup canned chickpeas

1 cup broccoli florets

3 tbsp nutritional yeast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a clean towel to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Rinse and drain the chickpeas, patting them dry with a paper towel to ensure they get crispy in the oven.

• 4

  In a large mixing bowl, combine the tofu cubes, chickpeas, and broccoli florets.

• 5

  Drizzle with olive oil and season with sea salt, black pepper, and garlic powder, tossing until everything is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for air to circulate.

• 7

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

• 8

  Remove from the oven and immediately sprinkle with the nutritional yeast while still hot so it adheres to the vegetables and protein.

• 9

  Transfer to a bowl and finish with a squeeze of fresh lemon juice before serving.