NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

6 oz extra firm tofu

3 tbsp nutritional yeast

1 cup cauliflower florets

2 cup fresh baby spinach

0.5 cup vegetable broth

0.25 cup tomato puree

0 tsp olive oil

1 tsp curry powder

0.5 tsp ground turmeric

1 tbsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the tofu to remove excess moisture and cut into small half-inch cubes.

• 2

  Heat the olive oil in a large skillet over medium heat and sear the tofu cubes until they are golden on all sides.

• 3

  Add the minced garlic and grated ginger to the skillet and sauté for one minute until fragrant.

• 4

  Stir in the cauliflower florets, chickpeas, curry powder, turmeric, sea salt, and black pepper.

• 5

  Pour in the vegetable broth and tomato puree, then bring the mixture to a gentle simmer.

• 6

  Cover the skillet and cook for 8 to 10 minutes until the cauliflower is fork-tender.

• 7

  Stir in the nutritional yeast and baby spinach, folding the mixture until the greens are just wilted.

• 8

  Serve the curry hot in a shallow bowl, ensuring the sauce is thick and coats the vegetables evenly.