NUTRITION

SERVINGS

INGREDIENTS

0.33 cup cooked chickpeas

6 oz extra firm tofu

1 cup cauliflower florets

1 cup fresh spinach

0.5 cup tomato puree

5 tbsp nutritional yeast

0.25 tsp coconut oil

1 tsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 inch fresh ginger

PREPARATION

• 1

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

• 2

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

• 3

  Toss the tofu cubes and cauliflower florets with coconut oil on the baking sheet and roast for 20 minutes until golden and crisp.

• 4

  While roasting, mince the garlic and grate the fresh ginger.

• 5

  In a large skillet over medium heat, combine the tomato puree, garlic, ginger, curry powder, turmeric, sea salt, and black pepper.

• 6

  Stir in the cooked chickpeas and nutritional yeast, allowing the sauce to simmer and thicken for 5 minutes.

• 7

  Add the roasted tofu and cauliflower to the skillet, stirring gently to coat them in the aromatic sauce.

• 8

  Fold in the fresh spinach and cook for 1 minute until just wilted before serving.