NUTRITION

SERVINGS

INGREDIENTS

8 oz firm tofu

0.25 cup chickpeas

1 cup cauliflower florets

0.5 cup red bell pepper

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp full-fat coconut milk

2 tbsp nutritional yeast

0.25 cup green peas

1 cup fresh baby spinach

1 tbsp red curry paste

0.5 cup vegetable broth

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Press the firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  On the prepared baking sheet, combine the tofu cubes, rinsed chickpeas, cauliflower florets, and chopped red bell pepper.

• 4

  Drizzle the mixture with olive oil and sprinkle with sea salt and black pepper, tossing thoroughly to coat.

• 5

  Roast for 25 minutes, flipping the ingredients halfway through, until the cauliflower is tender and the tofu is golden brown.

• 6

  While the vegetables roast, place a large skillet over medium heat and whisk together the vegetable broth, coconut milk, and red curry paste.

• 7

  Stir in the nutritional yeast and frozen green peas, allowing the sauce to simmer for 5 minutes until slightly thickened.

• 8

  Gently fold the roasted vegetable and tofu mixture into the skillet with the curry sauce.

• 9

  Add the fresh baby spinach and stir for 1-2 minutes until the leaves are just wilted, then serve immediately.