NUTRITION

SERVINGS

INGREDIENTS

0.38 cup dry red lentils

4 oz extra-firm tofu

2 tbsp nutritional yeast

0 cup light coconut milk

1 cup cauliflower florets

2 cups fresh baby spinach

1 tbsp red curry paste

0 tsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

1 cup low-sodium vegetable broth

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Press the extra-firm tofu for 10 minutes to remove excess water, then dice into small half-inch cubes.

• 2

  Heat the avocado oil in a large pot over medium heat and sauté the minced garlic and grated ginger until aromatic.

• 3

  Stir in the red curry paste and cook for 1 minute to release the oils and deepen the flavor.

• 4

  Add the dry red lentils and vegetable broth to the pot, bringing the liquid to a gentle boil.

• 5

  Reduce the heat to low, cover the pot, and simmer for 12 to 15 minutes until the lentils have softened.

• 6

  Add the cauliflower florets, tofu cubes, and light coconut milk to the pot, stirring gently to combine.

• 7

  Simmer uncovered for another 5 to 7 minutes until the cauliflower is tender and the sauce has thickened.

• 8

  Stir in the fresh baby spinach and nutritional yeast, allowing the greens to wilt into the curry.

• 9

  Season with sea salt and black pepper, then serve warm in a shallow bowl.