Makes 2 Servings
- Ingredients
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- 10ounces extra-firm tofu, drained
- 1 1/3 cup canned chickpeas, rinsed and drained
- 4cups broccoli florets
- 2tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt
- Pepper
- 2tablespoons fresh mint, chopped
- 2tablespoons balsamic vinegar
- 1 large peach, pitted and cut into wedges
- Directions
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Heat oven to 400 degrees. Line a sheet pan with parchment paper.
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Cut tofu into rectangles 1-inch thick, then cut each rectangle into long triangles. Press tofu between two paper towels, squeezing out as much moisture as possible.
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In a bowl, combine tofu, chickpeas, and broccoli. Add ½ tbsp olive oil and cumin; season with salt and pepper. Gently toss to coat, taking care not to break up tofu.
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Spread on lined sheet pan and bake 20 minutes, until chickpeas are lightly browned and broccoli is al dente.
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In another bowl, whisk together remaining ½ tbsp olive oil, mint, and vinegar. Add cooked tofu, chickpeas, and broccoli, then add peach wedges. Toss to coat.
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Nutrition Per Serving
489 calories
24 g fat (3 g saturated)
52 g carbs
11 g sugar
18 g fiber
28 g protein
24 g fat (3 g saturated)
52 g carbs
11 g sugar
18 g fiber
28 g protein
