NUTRITION

SERVINGS

INGREDIENTS

0.25 cup chickpeas

6 oz extra-firm tofu

1 cup cauliflower florets

0.5 cup tomato puree

3 tbsp nutritional yeast

1 cup fresh spinach

0.5 tsp coconut oil

1 tsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

0.25 cup water

PREPARATION

• 1

  Press the extra-firm tofu between paper towels to remove excess moisture, then cut into 1/2-inch cubes.

• 2

  Heat the coconut oil in a large skillet over medium-high heat and sear the tofu cubes until they are golden brown on all sides.

• 3

  Add the minced garlic, grated fresh ginger, and cauliflower florets to the skillet, sautéing for 3 minutes until the aromatics are fragrant.

• 4

  Stir in the chickpeas, tomato puree, curry powder, turmeric, and water, bringing the mixture to a gentle simmer.

• 5

  Reduce the heat to medium-low, cover the skillet, and cook for 8-10 minutes until the cauliflower is fork-tender.

• 6

  Stir in the nutritional yeast, sea salt, and black pepper until the sauce is well combined and slightly thickened.

• 7

  Add the fresh spinach to the skillet and stir for 1 minute until the leaves are just wilted.

• 8

  Transfer the curry to a bowl and serve immediately while hot.