NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

4 oz extra firm tofu

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tsp avocado oil

0.5 cup plain non-fat Greek yogurt

2 tbsp nutritional yeast

1 tsp curry powder

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Press the tofu to remove excess moisture, then cube it into bite-sized pieces.

• 3

  Toss the tofu, broccoli florets, and chopped red bell pepper with avocado oil, sea salt, and black pepper on the baking sheet.

• 4

  Roast the vegetables and tofu for 20 minutes, or until the broccoli edges are crispy and the tofu is slightly golden.

• 5

  While the vegetables roast, place the chickpeas in a large skillet over medium heat and stir in the curry powder, ground ginger, and nutritional yeast for 3 minutes to toast the spices.

• 6

  Add the roasted vegetables and tofu into the skillet with the chickpeas, tossing gently to combine.

• 7

  Remove the skillet from the heat and fold in the Greek yogurt until a thick, creamy sauce coats all ingredients.

• 8

  Garnish with fresh cilantro and serve immediately.