NUTRITION

SERVINGS

INGREDIENTS

6 oz firm tofu

0.25 cup quinoa

0.5 cup shelled edamame

1 cup broccoli florets

1 medium carrot

1 tsp olive oil

0.25 cup nonfat Greek yogurt

0.5 tsp tahini

1 tbsp hemp seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Press the firm tofu between paper towels for 10 minutes to remove excess moisture, then cut it into 1-inch cubes.

• 3

  Slice the carrot into thin rounds and combine them on the baking sheet with the tofu and broccoli florets.

• 4

  Drizzle the olive oil over the tofu and vegetables, season with sea salt and black pepper, and toss to coat evenly.

• 5

  Roast in the oven for 20-25 minutes, flipping halfway through, until the tofu is golden and the vegetables are tender.

• 6

  While the vegetables roast, combine the quinoa with 0.5 cup of water in a small pot, bring to a boil, then cover and simmer for 15 minutes.

• 7

  Steam the shelled edamame in a small amount of water for 3-5 minutes until bright green and tender.

• 8

  In a small bowl, whisk together the nonfat Greek yogurt, tahini, and lemon juice until the dressing is smooth and creamy.

• 9

  Assemble the bowl by placing the cooked quinoa at the bottom and topping it with the roasted tofu, vegetables, and edamame.

• 10

  Drizzle the lemon-tahini sauce over the bowl and garnish with hemp seeds for extra texture.