NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

6 oz firm tofu

1 cup cauliflower florets

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp curry powder

0.5 tsp ground turmeric

2 tbsp nutritional yeast

1 cup baby spinach

1 tbsp hemp seeds

2 tbsp vegetable broth

1 tbsp tomato paste

PREPARATION

• 1

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

• 2

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

• 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 vegetable broth, tomato paste, and nutritional yeast in a small bowl to create a thick glaze.

• 5

  Remove the tray from the oven, add the baby spinach, and drizzle the glaze over the hot vegetables and tofu.

• 6

  Toss everything together until the spinach is wilted and the ingredients are evenly coated, then garnish with hemp seeds before serving.