NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Canned chickpeas

1 cup Cauliflower florets

0.5 cup Tomato puree

1 cup Fresh spinach

1 tsp Curry powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Minced garlic

1 tsp Minced ginger

0.5 cup Water

PREPARATION

• 1

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

• 2

  Press the extra firm tofu to remove excess moisture and cut into 1-inch cubes.

• 3

  Toss the tofu cubes and cauliflower florets with the sea salt, black pepper, and ground turmeric.

• 4

  Spread the tofu and cauliflower on the baking sheet and roast for 20 minutes until the edges are golden.

• 5

  In a large skillet over medium heat, add the minced garlic, minced ginger, and 1 tablespoon of the water to sauté until aromatic.

• 6

  Stir in the tomato puree, curry powder, and the remaining water, bringing the sauce to a gentle simmer.

• 7

  Add the roasted tofu, roasted cauliflower, and canned chickpeas to the skillet, stirring to coat thoroughly in the sauce.

• 8

  Fold in the fresh spinach and cook for 1-2 minutes until just wilted before serving.