NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.33 cup chickpeas

1 cup cauliflower florets

0.5 cup red bell pepper

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp red curry paste

2 tbsp light coconut milk

2 tbsp nutritional yeast

1 cup fresh spinach

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  On the prepared baking sheet, toss the tofu cubes, chickpeas, cauliflower, and bell pepper with olive oil, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer and roast for 20-25 minutes, tossing halfway through, until the tofu is golden and vegetables are tender.

• 5

  While the vegetables roast, heat a large skillet over medium heat and add the minced ginger and garlic with a tablespoon of water, sautéing for 1-2 minutes until aromatic.

• 6

  Whisk in the red curry paste, light coconut milk, and nutritional yeast, simmering gently for 3-5 minutes to allow the flavors to meld.

• 7

  Add the roasted tofu and vegetable mixture into the skillet, stirring gently to coat every piece in the curry sauce.

• 8

  Fold in the fresh spinach and cook for 1 minute until just wilted, then serve immediately.