NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

0.25 cup chickpeas

1 cup cauliflower florets

0.5 cup green peas

2 cup baby spinach

1 tbsp light coconut milk

2 tbsp nutritional yeast

0.5 cup vegetable broth

1 tbsp curry powder

0.5 tsp ground turmeric

1 tsp minced garlic

1 tsp grated ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the cubed extra firm tofu and cauliflower florets with 2 tablespoons of the vegetable broth and half of the curry powder.

• 3

  Spread the tofu and cauliflower in a single layer on the baking sheet and roast for 20 minutes until the edges are golden and slightly crisp.

• 4

  While the vegetables roast, heat the remaining vegetable broth in a large skillet over medium heat.

• 5

  Add the minced garlic and grated ginger to the skillet, sautéing for 2 minutes until the mixture becomes aromatic.

• 6

  Whisk in the light coconut milk, chickpeas, green peas, nutritional yeast, turmeric, and the remaining curry powder.

• 7

  Simmer the curry sauce gently for 5-7 minutes until it begins to thicken slightly.

• 8

  Carefully fold the roasted tofu, cauliflower, and baby spinach into the skillet, stirring until the spinach is just wilted.

• 9

  Season the dish with sea salt and black pepper before serving warm in a bowl.