NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

6 oz extra firm tofu

1 cup cauliflower florets

1 cup broccoli florets

0.5 cup tomato puree

2 tbsp nutritional yeast

1 tsp turmeric powder

1 tsp cumin powder

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Press the extra firm tofu to remove excess moisture, then cut into 1-inch cubes.

• 3

  Spread the tofu, chickpeas, cauliflower, and broccoli onto the baking sheet in a single layer.

• 4

  Season the vegetables and tofu with garlic powder, sea salt, and black pepper, then roast for 25 minutes until the cauliflower is tender and the tofu is slightly crisp.

• 5

  While roasting, whisk together the tomato puree, nutritional yeast, turmeric, and cumin in a small saucepan over medium heat until warmed through.

• 6

  Remove the roasted mixture from the oven and toss thoroughly with the warm curry sauce.

• 7

  Finish with a squeeze of fresh lemon juice and a sprinkle of chopped cilantro before serving.