NUTRITION

SERVINGS

INGREDIENTS

1 tsp Coconut oil

4.5 oz Extra firm tofu

0.5 cup Cooked red lentils

0.25 cup Cooked chickpeas

0.25 cup Full-fat coconut milk

2 tbsp Nutritional yeast

0.5 cup Non-fat Greek yogurt

1 cup Fresh spinach

0.5 tsp Turmeric powder

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 clove Garlic

PREPARATION

• 1

  Press 4.5 oz extra firm tofu to remove excess moisture, then cut into small, uniform cubes.

• 2

  Heat 1 tsp coconut oil in a large skillet over medium heat and sauté 1 minced garlic clove until fragrant.

• 3

  Add tofu cubes to the skillet and sear for 3-4 minutes until the edges become lightly golden.

• 4

  Stir in 0.5 cup cooked red lentils, 0.25 cup cooked chickpeas, 0.5 tsp turmeric, and 1 tsp curry powder.

• 5

  Pour in 0.25 cup full-fat coconut milk and add 2 tbsp nutritional yeast, stirring well to combine the spices.

• 6

  Allow the mixture to simmer gently for 5 minutes until the sauce thickens and the tofu absorbs the flavors.

• 7

  Fold in 1 cup fresh spinach and cook just until the leaves are wilted and bright green.

• 8

  Season the curry with 0.25 tsp sea salt and 0.25 tsp black pepper.

• 9

  Transfer to a bowl and garnish with a dollop of 0.5 cup non-fat Greek yogurt and 1 tbsp fresh cilantro.