NUTRITION

SERVINGS

INGREDIENTS

7 oz Extra firm tofu

0.5 cup Canned chickpeas

1 cup Cauliflower florets

0.5 cup Tomato puree

1 cup Fresh spinach

2 tbsp Nutritional yeast

0.5 tsp Olive oil

1 tsp Curry powder

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

1 tsp Garlic

1 tsp Ginger

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 the tofu cubes and cauliflower florets with olive oil, turmeric, sea salt, and black pepper on the prepared baking sheet.

• 4

  Roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and the tofu is slightly golden.

• 5

  While roasting, place a large skillet over medium heat and add the garlic, ginger, curry powder, and a splash of water to prevent sticking.

• 6

  Stir in the tomato puree, drained chickpeas, and the remaining 0.25 cup of water; simmer for 10 minutes to allow the flavors to meld.

• 7

  Stir in the nutritional yeast and fresh spinach, cooking just until the spinach has wilted into the sauce.

• 8

  Add the roasted cauliflower and tofu to the skillet, folding gently to coat with the curry sauce before serving.