NUTRITION

SERVINGS

INGREDIENTS

8 oz extra-firm tofu

0.25 cup canned chickpeas

1 cup cauliflower florets

0.5 medium red bell pepper

0 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp red curry paste

0.13 cup light coconut milk

1 cup fresh baby spinach

2 tbsp nutritional yeast

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

  Press the extra-firm tofu to remove excess moisture, then cut into 1-inch cubes.

• 3

  Toss the tofu, cauliflower, and bell pepper on the baking sheet with avocado oil, sea salt, and black pepper.

• 4

  Roast for 22 minutes, flipping halfway through, until the tofu is golden and the vegetables are tender.

• 5

  While roasting, heat a large skillet over medium heat and add the grated ginger and minced garlic, stirring for 1 minute.

• 6

  Whisk in the red curry paste and light coconut milk, simmering gently for 3 minutes.

• 7

  Stir in the roasted tofu mixture, chickpeas, and nutritional yeast until well combined.

• 8

  Fold in the fresh baby spinach and cook for 1 minute until just wilted before serving warm.