NUTRITION

SERVINGS

INGREDIENTS

0.25 cup cooked chickpeas

6 oz extra firm tofu

1 cup cauliflower florets

0.5 cup tomato puree

0.13 cup light coconut milk

1 cup fresh spinach

1 tbsp nutritional yeast

0.5 tbsp hemp seeds

0.25 tsp avocado oil

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

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

• 2

  Toss cauliflower florets and cubed tofu with avocado oil, sea salt, and black pepper.

• 3

  Roast for 20 minutes until the cauliflower is tender and the tofu is slightly golden.

• 4

  While roasting, heat a large skillet over medium heat and sauté minced garlic and grated ginger with a splash of water to prevent sticking.

• 5

  Stir in curry powder and turmeric, toasting for 30 seconds until aromatic.

• 6

  Pour in tomato puree and light coconut milk, whisking to combine into a smooth sauce.

• 7

  Add the cooked chickpeas and nutritional yeast to the skillet, simmering for 5 minutes.

• 8

  Fold in the roasted cauliflower, tofu, and fresh spinach, stirring until the greens are wilted.

• 9

  Serve warm topped with hemp seeds for a nutty crunch and extra protein.