NUTRITION

SERVINGS

INGREDIENTS

5 oz Extra firm tofu

0.25 cup Canned chickpeas

0.13 cup Dry red lentils

1 cup Cauliflower florets

1 cup Fresh baby spinach

0.25 cup Yellow onion

1 clove Garlic

1 tsp Fresh ginger

1.5 cup Vegetable broth

0.25 tbsp Avocado oil

1 tsp Curry powder

0.25 tsp Ground turmeric

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the tofu between paper towels to remove excess moisture and cut into 1/2-inch cubes.

• 2

  Heat avocado oil in a large pot over medium heat and sear the tofu until golden on all sides.

• 3

  Add the diced onion to the pot and cook for 3-4 minutes until translucent.

• 4

  Stir in the minced garlic, grated ginger, curry powder, turmeric, and cumin, cooking for 1 minute until aromatic.

• 5

  Pour in the vegetable broth and add the dry red lentils, chickpeas, and cauliflower florets.

• 6

  Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes until the lentils are soft and the sauce has thickened.

• 7

  Stir in the baby spinach until just wilted and season with sea salt and black pepper before serving.