NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.5 cup canned chickpeas

1.5 cup cauliflower florets

1 medium red bell pepper

0.5 tsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tsp ground ginger

1 tbsp curry powder

0.5 tsp ground turmeric

2 tbsp nutritional yeast

0.5 tbsp full-fat coconut milk

2 tbsp water

1 cup fresh baby spinach

1 tbsp fresh lime juice

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss tofu, drained chickpeas, cauliflower, and sliced bell pepper with avocado oil, salt, pepper, garlic powder, and ginger.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 25 minutes until the cauliflower is tender and tofu is golden.

• 5

  While roasting, whisk together the curry powder, turmeric, nutritional yeast, coconut milk, and water in a small saucepan over low heat until warm.

• 6

  Remove the roasted vegetables and tofu from the oven and transfer them to a large serving bowl.

• 7

  Fold in the fresh spinach and lime juice, then pour the warm curry sauce over the top and toss gently until well coated.