NUTRITION

SERVINGS

INGREDIENTS

4 oz Firm tofu

1 cup Canned chickpeas

1 cup Cauliflower florets

0.5 medium Red bell pepper

0.5 cup Non-fat Greek yogurt

0.5 cup Tomato puree

2 tsp Olive oil

1 tsp Curry powder

0.5 tsp Turmeric

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

PREPARATION

• 1

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

• 2

  Toss the cauliflower florets and sliced red bell pepper with 1 teaspoon of olive oil and a pinch of salt.

• 3

  Roast the vegetables for 20 minutes until they are tender and slightly charred around the edges.

• 4

  While the vegetables roast, heat the remaining 1 teaspoon of olive oil in a large skillet over medium heat.

• 5

  Add the cubed tofu and rinsed chickpeas to the skillet, sautéing for 5-7 minutes until the tofu is golden.

• 6

  Stir in the curry powder, turmeric, sea salt, and black pepper, toasting the spices for 1 minute until fragrant.

• 7

  Pour in the tomato puree and simmer the mixture on low heat for 5 minutes to allow the flavors to meld.

• 8

  Fold the roasted vegetables and fresh baby spinach into the skillet, stirring until the spinach is wilted.

• 9

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and smooth.