NUTRITION

SERVINGS

INGREDIENTS

0.25 cup red lentils

1.5 cup cauliflower florets

5 oz firm tofu

0 cup brown rice

2 tbsp nutritional yeast

1.5 cup vegetable broth

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp curry powder

0.5 tsp turmeric

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Press the tofu to remove excess moisture, cut into small cubes, and place on the baking sheet along with the cauliflower florets.

• 3

  Lightly mist the cauliflower and tofu with vegetable broth, season with half of the salt and pepper, and roast for 20-25 minutes until the edges are golden brown.

• 4

  While roasting, place a medium pot over medium heat and sauté the diced onion, minced garlic, and grated ginger with two tablespoons of water until the onion is translucent.

• 5

  Stir in the curry powder and turmeric for 30 seconds until fragrant, then add the dry red lentils and the remaining vegetable broth.

• 6

  Bring to a boil, then reduce heat to low and simmer for 15-18 minutes until the lentils are tender and have absorbed most of the liquid.

• 7

  Fold in the baby spinach and nutritional yeast until the greens are wilted, then serve the curry over cooked brown rice topped with the roasted cauliflower and tofu.