NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

6 oz firm tofu

1 cup cauliflower florets

1 medium carrot

0 tbsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup non-fat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them completely dry with a clean kitchen towel.

• 3

  Press the firm tofu to remove excess moisture and cut into 1/2-inch cubes.

• 4

  Slice the carrot into 1/4-inch thick rounds and break the cauliflower into bite-sized florets.

• 5

  In a large bowl, whisk together the olive oil, cumin, coriander, cinnamon, sea salt, and black pepper.

• 6

  Add the chickpeas, tofu, carrots, and cauliflower to the bowl and toss thoroughly until every piece is evenly coated in the spice oil.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the vegetables to roast rather than steam.

• 8

  Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and the chickpeas and tofu are slightly golden and crisp.

• 9

  Transfer the roasted tagine mixture to a serving bowl.

• 10

  Top with the non-fat Greek yogurt and garnish with freshly chopped cilantro before serving.