NUTRITION

SERVINGS

INGREDIENTS

6 oz firm tofu

0.75 cup canned chickpeas

1 cup cauliflower florets

1 medium red bell pepper

0.5 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp curry powder

0.5 tsp turmeric

0.5 cup plain non-fat Greek yogurt

1 tbsp fresh cilantro

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

  Pat the firm tofu cubes very dry with a paper towel to ensure they achieve a crispy exterior during roasting.

• 3

  In a large mixing bowl, combine the tofu, chickpeas, cauliflower, and chopped red bell pepper.

• 4

  Drizzle with avocado oil and sprinkle with curry powder, turmeric, sea salt, and black pepper, tossing until everything is evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, tossing halfway through for even browning.

• 6

  While the vegetables roast, whisk together the Greek yogurt, grated fresh ginger, and minced garlic in a small bowl.

• 7

  Remove the tray from the oven once the cauliflower is tender and the tofu is golden brown.

• 8

  Transfer the roasted curry to a bowl, top with the prepared ginger-garlic yogurt, and garnish with fresh cilantro.