NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Cooked chickpeas

1 cup Cauliflower florets

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Red curry paste

0.13 cup Light coconut milk

0.25 cup Vegetable broth

2 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

1 cup Fresh spinach

1 tsp Lime juice

PREPARATION

• 1

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

• 2

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

• 3

  Place the tofu cubes and cauliflower florets on the baking sheet, tossing with olive oil, sea salt, and black pepper.

• 4

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

• 5

  While the vegetables roast, place a large skillet over medium heat and whisk together the red curry paste, light coconut milk, vegetable broth, and nutritional yeast.

• 6

  Add the chickpeas to the skillet and bring the sauce to a gentle simmer for about 5-7 minutes to allow the flavors to meld.

• 7

  Stir the roasted tofu, cauliflower, and fresh spinach into the curry sauce, cooking for 1-2 minutes until the spinach is just wilted.

• 8

  Remove from heat, stir in the lime juice, and garnish with hemp hearts before serving in a shallow bowl.