NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.5 cup Cooked chickpeas

1 cup Cauliflower florets

2 cup Fresh spinach

0 cup Light coconut milk

3 tbsp Nutritional yeast

0 tbsp Hemp hearts

1 tbsp Red curry paste

0.5 tsp Turmeric powder

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess water, then cut into 1/2-inch cubes.

• 3

  In a large bowl, toss the tofu cubes, chickpeas, and cauliflower florets with avocado oil, turmeric, garlic powder, sea salt, and black pepper.

• 4

  Spread the seasoned mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes until the tofu is golden and the cauliflower is tender.

• 5

  While the vegetables roast, place a large skillet over medium heat and whisk together the light coconut milk and red curry paste until fully combined.

• 6

  Stir in the nutritional yeast and hemp hearts to thicken the sauce, allowing it to simmer gently for 3 minutes.

• 7

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

• 8

  Fold in the fresh spinach and cook for 1-2 minutes until the leaves are just wilted, then serve immediately in a warm bowl.