NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

4 oz extra firm tofu

1 cup cauliflower florets

0.25 tsp coconut oil

1 clove garlic

0.5 inch fresh ginger

1 tbsp tomato paste

2 tbsp nutritional yeast

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

1 cup fresh spinach

PREPARATION

• 1

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

• 2

  Press the tofu to remove excess moisture, then cut into 1/2-inch cubes. Toss the tofu and cauliflower florets with half of the coconut oil, sea salt, and black pepper.

• 3

  Spread the tofu and cauliflower in a single layer on the baking sheet and roast for 20-25 minutes until the cauliflower is tender and the tofu is golden brown.

• 4

  While the vegetables roast, heat the remaining coconut oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 5

  Stir in the tomato paste, curry powder, and turmeric, cooking for another 60 seconds to bloom the spices and deepen the flavor.

• 6

  Add the cooked chickpeas, nutritional yeast, and water to the skillet. Simmer for 5-7 minutes, using the back of a spoon to lightly mash a few chickpeas to thicken the sauce.

• 7

  Fold the roasted cauliflower, roasted tofu, and fresh spinach into the skillet. Stir gently until the spinach is just wilted and the curry is creamy and well-combined.

• 8

  Transfer the curry to a warm bowl and serve immediately.