NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

1 cup Chickpeas

1 cup Cauliflower florets

0.5 cup Tomato puree

1 cup Fresh spinach

2 tbsp Nutritional yeast

1 tsp Olive oil

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

• 2

  Pat the extra firm tofu dry with a clean towel to remove excess moisture, then cut it into 1/2-inch cubes.

• 3

  Place the tofu cubes and cauliflower florets on the prepared baking sheet, then drizzle with olive oil and season with turmeric, sea salt, and black pepper.

• 4

  Toss the vegetables and tofu until evenly coated, then roast for 20-25 minutes, flipping halfway through, until the tofu is firm and the cauliflower is tender with charred edges.

• 5

  While the vegetables roast, heat a large non-stick skillet over medium heat and add the minced garlic and grated ginger with a splash of water, sautéing for about 1 minute until fragrant.

• 6

  Stir in the tomato puree, curry powder, and rinsed chickpeas, then bring the mixture to a gentle simmer for 5 minutes to allow the flavors to meld.

• 7

  Whisk in the nutritional yeast and the remaining water to create a thick, velvety sauce consistency.

• 8

  Add the roasted tofu, cauliflower, and fresh spinach to the skillet, stirring gently until the spinach is just wilted and everything is well-combined.

• 9

  Serve the curry warm in a shallow bowl, ensuring the aromatic sauce coats every bite of the roasted vegetables and tofu.