NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Chickpeas

2 large Eggs

1 tbsp Hummus

0.25 cup Non-fat Greek yogurt

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tbsp Nutritional yeast

0 tsp Olive oil

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss the tofu cubes, chickpeas, sliced zucchini, and chopped bell pepper with olive oil, nutritional yeast, garlic powder, sea salt, and black pepper.

• 4

  Spread the vegetable and tofu mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

• 5

  While the vegetables roast, place the eggs in a small pot of boiling water for 9 minutes, then transfer to an ice bath, peel, and slice in half.

• 6

  In a small ramekin, whisk together the non-fat Greek yogurt and lemon juice to create a thin, pourable dressing.

• 7

  To assemble, spread the hummus across the bottom of a wide bowl.

• 8

  Top the hummus with the roasted vegetable and tofu mixture, add the egg halves, and finish with a generous drizzle of the lemon-yogurt sauce.