NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

4 oz Firm tofu

0.5 cup Shelled edamame

1 cup Fresh spinach

0.5 cup Cauliflower rice

1 tbsp Light coconut milk

1 tbsp Red curry paste

2 tbsp Nutritional yeast

1 tsp Minced garlic

1 tsp Minced ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the firm tofu to remove excess moisture, then cut into 1/2-inch cubes.

• 2

  In a large skillet over medium heat, whisk together the red curry paste and light coconut milk until smooth and combined.

• 3

  Stir in the minced garlic, minced ginger, sea salt, and black pepper, cooking for 1 minute until the mixture is aromatic.

• 4

  Add the cubed tofu, chickpeas, and shelled edamame to the skillet, stirring gently to ensure everything is coated in the curry sauce.

• 5

  Simmer the mixture for 8-10 minutes, allowing the tofu and chickpeas to absorb the flavors and the sauce to thicken slightly.

• 6

  Fold in the fresh spinach and nutritional yeast, stirring for 1-2 minutes until the spinach is wilted and the sauce is savory.

• 7

  While the curry finishes, steam the cauliflower rice in a separate pan with a splash of water until tender.

• 8

  Spoon the hearty curry over the cauliflower rice in a deep bowl and serve immediately.