NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

3 oz firm tofu

1 cup cauliflower florets

0.5 cup red bell pepper

0.25 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

1.5 tbsp nutritional yeast

1 tbsp yellow curry powder

0.5 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

0.25 cup fresh cilantro

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them dry. Press the tofu to remove excess moisture and cut into 1-inch cubes.

• 3

  In a large bowl, toss the cauliflower florets, chopped red bell pepper, and cubed tofu with the olive oil, sea salt, and black pepper.

• 4

  Spread the vegetables and tofu onto the prepared baking sheet in a single layer and roast for 20 minutes until the edges are golden brown.

• 5

  While the vegetables roast, whisk together the Greek yogurt, nutritional yeast, curry powder, turmeric, minced garlic, and grated ginger in a small bowl.

• 6

  Remove the baking sheet from the oven, add the chickpeas to the pan, and pour the yogurt curry mixture over the roasted ingredients.

• 7

  Toss everything together until well-coated, then return the pan to the oven for an additional 5 minutes to warm the sauce through.

• 8

  Garnish with freshly chopped cilantro and serve immediately.