NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.5 cup canned chickpeas

1 cup cauliflower florets

2 tbsp nutritional yeast

0.5 tsp ground turmeric

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup tomato puree

1 tbsp light coconut milk

1 cup fresh spinach

0 tsp olive oil

PREPARATION

• 1

  Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  In a large bowl, toss the tofu cubes, canned chickpeas, and cauliflower florets with olive oil, ground turmeric, sea salt, and black pepper.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the tofu is golden and cauliflower is tender.

• 5

  While the vegetables roast, combine the tomato puree, light coconut milk, curry powder, and nutritional yeast in a large skillet over medium heat.

• 6

  Simmer the sauce for 5 minutes to allow the flavors to meld, then stir in the fresh spinach until it just begins to wilt.

• 7

  Add the roasted tofu and vegetable mixture to the skillet, tossing gently to coat everything in the warm sauce before serving immediately.