NUTRITION

SERVINGS

INGREDIENTS

1 cup cauliflower florets

0.5 cup canned chickpeas

8 oz extra firm tofu

0 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

2 tbsp nutritional yeast

1 tsp curry powder

0.5 tsp turmeric

0.5 tsp garlic powder

0.25 cup water

PREPARATION

• 1

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

• 2

  In a large bowl, toss the cauliflower florets, chickpeas, and cubed tofu with olive oil, sea salt, and black pepper.

• 3

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

• 4

  While roasting, whisk together the tomato puree, water, curry powder, turmeric, and garlic powder in a large skillet over medium heat.

• 5

  Whisk in the nutritional yeast until the sauce is smooth and begins to bubble slightly.

• 6

  Carefully transfer the roasted cauliflower, chickpeas, and tofu into the skillet.

• 7

  Stir gently to coat everything in the fragrant sauce and simmer for 3 minutes before serving hot.