Protein Boost | Vegan ‘Caesar’ Bowls with Tofu, Roasted Broccoli & Chickpeas
Oven-Crisped Spiced Pita Chips
Cooking time
20 minutes
Servings
2/4
Calories
960 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. All hail the vegan Caesar. We’re reworking everyone’s favourite salad dressing so that it stays rich, creamy and entirely plant-based. Almond butter creates the volume and consistency of egg, while nutritional yeast provides the umami edge of Parmesan. With garlic and capers, it’s a plushy flavour blanket for substantial bowls of roasted chickpeas and florets of broccoli tossed with lettuce. Tear up the pita for spiced, oven-baked chips… and then tear right into it!
We will send you:
- 1 Block of tofu (non-GMO)
- 200g Broccoli florets
- 2 Garlic cloves
- 1 Lemon
- 1 Head of lettuce
- 540ml Chickpeas (canned)
- 8g Nutritional yeast
- 10g Capers
- 15g Almond butter
- 2 Pita
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Almonds, Mustard, Soy, Sulphites, Wheat
You will need:
Strainer
Whisk
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
53 g
Saturated Fat
7 g
Sodium
980 mg
Total Carb
80 g
Sugars
14 g
Protein
52 g
Fibre
24 g
Preparation
Roast the broccoli & chickpeas
Preheat the oven to 450°F. Drain and rinse the chickpeas. Mince the garlic. On a lined sheet pan, toss the broccoli (halve if large) and chickpeas with a drizzle of oil, ¾ of the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender. In the final 5 min., add ¾ of the garlic.
Make the pita chips
Meanwhile, tear the pita into bite-size pieces. On a second lined sheet pan, toss the pita with a drizzle of oil, the remaining spices and S&P. Bake, flipping halfway, 3 to 5 min., until golden brown and crispy.
Make the vinaigrette
Meanwhile, juice the lemon. Roughly chop the capers. In a large bowl, whisk the almond butter and lemon juice. Add 3 tbsp oil, 1 tbsp water (double both for 4 portions), the capers, nutritional yeast, remaining garlic and S&P; stir well.
Cook the tofu
Pat the tofu dry with paper towel; cut into medium cubes. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Make the salad
Roughly chop the lettuce. To the bowl of vinaigrette, add the tofu, broccoli, chickpeas and lettuce; toss well.
Plate your dish
Divide the salad between your bowls. Top with the pita chips. Bon appétit!
