NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra firm tofu

0.5 cup Cooked brown lentils

3 tbsp Nutritional yeast

1 cup Cauliflower florets

2 cup Fresh baby spinach

0.5 cup Diced tomatoes

1 tbsp Curry powder

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Ginger

0.5 cup Vegetable broth

PREPARATION

• 1

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

• 2

  In a large non-stick skillet or pot, sauté the minced garlic, ginger, and cauliflower florets with two tablespoons of the vegetable broth over medium heat until the vegetables begin to soften.

• 3

  Stir in the curry powder, turmeric, sea salt, and black pepper, cooking for one minute to toast the spices and release their aroma.

• 4

  Add the cubed tofu, cooked lentils, and diced tomatoes to the pan, then pour in the remaining vegetable broth.

• 5

  Cover and simmer the mixture for 10 minutes, allowing the cauliflower to become tender and the flavors to meld together.

• 6

  Remove the lid and stir in the nutritional yeast and fresh baby spinach, stirring constantly until the spinach is just wilted and the sauce has slightly thickened.

• 7

  Serve immediately in a warm bowl, ensuring a balanced mix of tofu and lentils in every serving.