Name: Roasted Tofu and Chickpea Harvest Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz extra-firm tofu; 0.25 cup cooked chickpeas; 1 cup broccoli florets; 0.5 cup sliced carrots; 0.5 tsp olive oil; 2 tbsp nutritional yeast; 0.5 tbsp tahini; 1 tbsp lemon juice; 0.5 tbsp hemp seeds; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

519 calories

Protein: 44g; 32% of calories
Carbs: 39g; 28% of calories
Fat: 24g; 40% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat oven to 400°F and line a large baking sheet with parchment paper.
Press the tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
In a large bowl, toss the tofu cubes, chickpeas, broccoli florets, and sliced carrots with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 25 minutes, tossing halfway through, until the tofu is golden and the broccoli is slightly charred.
While roasting, whisk together the tahini, lemon juice, and nutritional yeast in a small bowl, adding a splash of water if needed to reach a drizzling consistency.
Transfer the roasted mixture to a bowl, drizzle with the tahini sauce, and sprinkle with hemp seeds before serving.

Nutrition

Ingredients

Instructions

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