NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.25 cup chickpeas

1 cup cauliflower florets

2 cup baby spinach

0.25 cup tomato puree

0.5 cup vegetable broth

3 tbsp nutritional yeast

0.5 tsp coconut oil

1 tbsp 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

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

• 2

  Heat the coconut oil in a large non-stick 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 and sauté for 3 minutes until the aromatics are fragrant.

• 4

  Stir in the curry powder, turmeric, sea salt, and black pepper, ensuring the tofu and vegetables are evenly coated in the spices.

• 5

  Pour in the tomato puree, vegetable broth, and chickpeas, then bring the mixture to a gentle simmer.

• 6

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

• 7

  Stir in the nutritional yeast and baby spinach, folding gently for 1 minute until the spinach is wilted and the sauce has thickened.

• 8

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