NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra firm tofu

0.33 cup Cooked chickpeas

1.5 cup Cauliflower florets

0.25 tsp Avocado oil

0.06 cup Full-fat coconut milk

1 cup Fresh spinach

1 tbsp Nutritional yeast

1 tbsp Yellow curry powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh ginger

0.5 cup Vegetable broth

PREPARATION

• 1

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

• 2

  Press the extra firm tofu to remove excess moisture, then cut into 1-inch cubes.

• 3

  Toss the tofu cubes and cauliflower florets with avocado oil, sea salt, and black pepper on the prepared baking sheet.

• 4

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

• 5

  While the vegetables roast, place a large skillet over medium heat and add 2 tablespoons of the vegetable broth.

• 6

  Add the minced garlic and grated ginger to the skillet, sautéing for 1-2 minutes until fragrant.

• 7

  Stir in the yellow curry powder, ground turmeric, and nutritional yeast, followed by the remaining vegetable broth and coconut milk.

• 8

  Add the cooked chickpeas and the roasted tofu and cauliflower to the skillet, stirring gently to coat.

• 9

  Simmer the mixture for 5-7 minutes over medium-low heat until the sauce has thickened and the flavors have melded.

• 10

  Turn off the heat, fold in the fresh spinach until it is just wilted, and serve immediately.