NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

4 oz extra firm tofu

1 cup cauliflower florets

3 tbst nutritional yeast

1 tbsp yellow curry powder

0.5 tsp sea salt

0.25 tsp black pepper

0.25 cup tomato puree

0.5 tbsp full-fat coconut milk

1 cup fresh spinach

1 tsp garlic

1 tsp ginger

PREPARATION

• 1

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

• 2

  Pat the tofu dry and cut into 1/2-inch cubes, then toss with the cauliflower, chickpeas, half of the curry powder, sea salt, and black pepper.

• 3

  Spread the vegetable and tofu mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the cauliflower is tender and tofu edges are golden.

• 4

  While the vegetables roast, heat a large non-stick skillet over medium heat and sauté the minced garlic and grated ginger for 1 minute until fragrant.

• 5

  Stir in the tomato puree, coconut milk, nutritional yeast, and the remaining curry powder, simmering the sauce for 3-4 minutes to allow flavors to meld.

• 6

  Add the roasted cauliflower, tofu, and chickpeas to the skillet, stirring gently to coat every piece in the warm curry sauce.

• 7

  Fold in the fresh spinach and cook for 1 minute until just wilted, then remove from heat and serve immediately.