NUTRITION

SERVINGS

INGREDIENTS

7 oz Extra firm tofu

0.75 cup Canned chickpeas

1 cup Cauliflower florets

0.25 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Curry powder

0.5 tsp Ground turmeric

0.5 cup Tomato puree

0.13 cup Light coconut milk

1 cup Fresh baby spinach

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Press the extra firm tofu between paper towels with a heavy plate for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Spread the tofu cubes, chickpeas, and cauliflower florets onto the prepared baking sheet and drizzle with olive oil, sea salt, and black pepper.

• 4

  Roast the mixture for 25 minutes, tossing halfway through, until the tofu is firm and the cauliflower edges are golden and crisp.

• 5

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

• 6

  Bring the sauce to a gentle simmer for 5 to 7 minutes until it slightly thickens and the spices become aromatic.

• 7

  Fold the roasted tofu, cauliflower, and chickpeas into the skillet along with the fresh baby spinach, stirring until the greens are just wilted.

• 8

  Divide the curry into bowls and garnish with fresh cilantro before serving warm.