NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas

4 oz Extra firm tofu

0.25 tsp Olive oil

3 tbsp Nutritional yeast

1 tbsp Hemp hearts

1 cup Broccoli florets

1 cup Baby spinach

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

  Press the extra firm tofu to remove excess moisture and crumble it into small, bite-sized pieces.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the chickpeas and crumbled tofu to the pan, sautéing for 5-7 minutes until they start to turn golden brown and slightly crispy.

• 4

  Stir in the ground cumin, smoked paprika, turmeric, sea salt, and black pepper until the tofu and chickpeas are evenly coated in the spice blend.

• 5

  Add the broccoli florets and a splash of water to the skillet, then immediately cover with a lid to steam for 3 minutes until the broccoli is bright green and tender-crisp.

• 6

  Remove the skillet from the heat and stir in the nutritional yeast until it forms a savory, cheese-like crust on the protein mixture.

• 7

  Place the fresh baby spinach in a large serving bowl and top it with the warm spiced chickpea and vegetable mixture.

• 8

  Sprinkle the hemp hearts over the bowl and drizzle with fresh lemon juice before serving.