Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.75 oz Firm tofu; 0.33 cup Cooked chickpeas; 0.5 cup Cauliflower florets; 1 cup Fresh spinach; 0.33 cup Tomato puree; 0.5 tbsp Curry powder; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tbsp Nutritional yeast; 0.25 tsp Olive oil; 0.25 cup Water

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Curry

Sheet-pan roasted cauliflower and firm tofu cubes simmered in a fragrant, velvety tomato curry sauce for a hearty and protein-packed vegan meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.1g

Fat

16.7g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Firm tofu

0.33 cup Cooked chickpeas

0.5 cup Cauliflower florets

1 cup Fresh spinach

0.33 cup Tomato puree

0.5 tbsp Curry powder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Nutritional yeast

0.25 tsp Olive oil

0.25 cup Water

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed tofu and cauliflower with olive oil, salt, pepper, and garlic powder.
3
Roast for 20-25 minutes until the cauliflower is tender and the tofu is golden.
4
In a large skillet over medium heat, combine tomato puree, curry powder, chickpeas, and water.
5
Simmer the sauce for 5 minutes, then stir in the nutritional yeast and fresh spinach until wilted.
6
Fold the roasted tofu and cauliflower into the sauce and serve warm.