NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.5 cup canned chickpeas

0.2 cup full-fat coconut milk

1 cup cauliflower florets

1 cup fresh spinach

1 tbsp nutritional yeast

1 tsp coconut oil

0.5 cup vegetable broth

1 tbsp yellow curry powder

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes to remove excess moisture then cut into 1/2-inch cubes.

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.

• 3

  Remove the tofu from the pan and set aside then add the minced garlic and grated ginger to the skillet and sauté for 1 minute.

• 4

  Stir in the cauliflower florets, yellow curry powder, sea salt, and black pepper until the vegetables are evenly coated.

• 5

  Pour in the vegetable broth, full-fat coconut milk, and nutritional yeast then add the drained chickpeas.

• 6

  Lower the heat and simmer for 8 to 10 minutes until the cauliflower is crisp-tender and the sauce has thickened.

• 7

  Fold the seared tofu back into the skillet and stir in the fresh spinach until it is just wilted.

• 8

  Serve the curry warm in a shallow bowl.