NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

6 oz firm tofu

1 cup cauliflower florets

0.5 cup red bell pepper

0.25 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp red curry paste

0.5 cup nonfat Greek yogurt

0.25 cup water

1 tbsp fresh cilantro

0.5 tsp ground turmeric

0.5 tsp ground cumin

PREPARATION

• 1

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

• 2

  Pat the firm tofu dry with paper towels to remove excess moisture and cut into 1-inch cubes.

• 3

  In a large mixing bowl, toss the tofu cubes, cauliflower florets, and diced bell pepper with olive oil, ground turmeric, ground cumin, sea salt, and black pepper until evenly coated.

• 4

  Spread the seasoned vegetables and tofu in a single layer on the prepared baking sheet and roast for 20-25 minutes until the cauliflower is tender and the tofu edges are golden brown.

• 5

  While the vegetables roast, whisk together the nonfat Greek yogurt, red curry paste, and water in a small bowl until the sauce is smooth and combined.

• 6

  In a large skillet over low heat, add the cooked chickpeas and the roasted vegetable and tofu mixture.

• 7

  Pour the yogurt curry sauce over the ingredients and stir gently for 1-2 minutes until just heated through, ensuring the sauce does not reach a boil to prevent the yogurt from curdling.

• 8

  Garnish with fresh cilantro and serve immediately.