If you’ve ever told anyone that you’re trying to eat more plants, you’ve probably heard this question: “How will you get any protein?” Well, we’re here to tell you that there are plenty of plant-based options that are naturally packed with protein. Take tofu for example. Made from condensed soy beans, one 5 oz. serving has roughly 15 grams of protein — in addition to plenty of essential amino acids, vitamins, and minerals. Or there’s hemp hearts, which have about 11 grams of protein in 2-3 tablespoons and heart healthy fatty acids. So yeah, you won’t have to worry about that.
Get all the plant-based protein you need with this easy recipe that’s also great for lunch meal prep!
Moroccan Couscous with Tofu
- 8 oz. Hodo Moroccan Tofu Cubes
- 2 cups pearled couscous, cooked
- 2 bell peppers (any color), sliced
- ¼ head of purple cabbage, sliced
- 2 bunches of broccolini, cut into florets
- ¼ cup parsley, finely chopped
- 4 TBSP lemon juice
- ¼ cup Earth Fare Olive Oil
- Salt & pepper, to taste
- 1 green onion, sliced
- 4 TBSP Earth Fare Hemp Seeds
- Roast tofu cubes at 375-degrees for 20-25 minutes. Flip once or twice to color on all sides.
- Whisk together parsley, lemon juice, and olive oil. Season with salt and pepper. Set aside.
- Lightly saute bell pepper, cabbage, and broccolini until light char marks appear. Toss veggies with cooked couscous and half of dressing. Divide evenly among two bowls.
- Add tofu, green onion, and hemp seeds to bowls. Drizzle remaining dressing on top, and enjoy!