NUTRITION

SERVINGS

INGREDIENTS

7 oz Extra firm tofu

0.5 cup Cooked chickpeas

1 cup Cauliflower florets

3 tbsp Nutritional yeast

0 tsp Olive oil

0.5 cup Tomato puree

1 tsp Curry powder

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Fresh ginger

0.25 cup Water

PREPARATION

• 1

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

• 2

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

• 3

  Toss tofu and cauliflower florets with olive oil, sea salt, and black pepper on the baking sheet.

• 4

  Roast for 20-25 minutes until the cauliflower is tender and the tofu is golden and crispy.

• 5

  While roasting, mince the garlic and grate the ginger.

• 6

  In a large skillet over medium heat, combine tomato puree, water, garlic, ginger, curry powder, and turmeric.

• 7

  Stir in the chickpeas and nutritional yeast, simmering for 5 minutes to thicken the sauce.

• 8

  Add the roasted cauliflower and tofu to the skillet, tossing gently to coat in the aromatic sauce before serving.