NUTRITION

SERVINGS

INGREDIENTS

300g Extra Firm Tofu

1/2 cup cooked Chickpeas

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Cauliflower)

1/2 cup Light Coconut Milk

1/4 cup diced Red Onion

2 cloves Garlic

1 tsp Curry Powder

1/2 tsp Turmeric

1 tsp Olive Oil

1 tbsp Lime Juice

Salt and Black Pepper to taste

PREPARATION

• 1

  Press the tofu to remove excess moisture and cut it into cubes. Toss the tofu cubes in a little salt, pepper, and half of the turmeric.

• 2

  Preheat the oven to 400°F. On a baking sheet, toss the mixed vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

• 3

  Meanwhile, heat a non-stick skillet over medium heat. Add the tofu cubes and lightly crisp them on all sides until golden, about 5-7 minutes.

• 4

  In a saucepan, sauté diced red onion and minced garlic until soft. Stir in the curry powder and the remaining turmeric, cooking for an additional minute.

• 5

  Pour in the light coconut milk and add the roasted chickpeas. Bring the mixture to a gentle simmer.

• 6

  Stir in the crispy tofu and mix well. Let the curry simmer for 3-5 minutes so the flavors meld together.

• 7

  Fold in the roasted vegetables and drizzle with lime juice. Adjust seasoning with salt and pepper.

• 8

  Serve warm, enjoying a hearty, flavorful coconut curry packed with protein and a balanced blend of spices.