High-Protein Vegan Meal Prep (Tofu & Chickpea Bowl)

Ingredients

• 14 oz Extra firm tofu (pressed and cubed)
• 15 oz Chickpeas (1 can, drained and rinsed)
• 1 cup Quinoa (dry)
• 4 cup Broccoli florets (fresh or frozen)
• 2 tbsp Olive oil (divided)
• 2 tbsp Soy sauce (or tamari for gluten-free)
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• Salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. 2

   Press the tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

3. 3

   In a large bowl, toss the tofu cubes and drained chickpeas with 1 tablespoon of olive oil, soy sauce, garlic powder, and smoked paprika until evenly coated.

4. 4

   Spread the tofu and chickpeas in a single layer on one half of the prepared baking sheet.

5. 5

   Toss the broccoli florets with the remaining 1 tablespoon of olive oil, salt, and pepper, then place them on the other half of the baking sheet.

6. 6

   Bake for 25-30 minutes, tossing halfway through, until the tofu is golden and the broccoli is tender-crisp.

7. 7

   While the vegetables and protein roast, rinse the quinoa under cold water.

8. 8

   Combine the quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

9. 9

   Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.

10. 10

    Divide the cooked quinoa, roasted tofu, chickpeas, and broccoli evenly among four meal prep containers.

Notes

Store in airtight containers in the refrigerator for up to 4 days. Serve with a squeeze of lemon or your favorite vegan dressing.

Nutrition per serving

• main
• vegan
• high-protein
• meal-prep
• gluten-free
• baked
• healthy