NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked red lentils

8 oz extra-firm tofu

1 cup cauliflower florets

1 cup fresh spinach

0.13 cup light coconut milk

1 tbsp red curry paste

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp coconut oil

0.5 cup water

PREPARATION

• 1

  Press the extra-firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 2

  Heat the coconut oil in a large non-stick skillet over medium-high heat.

• 3

  Add the tofu cubes to the skillet and sear for 5-7 minutes, turning occasionally until all sides are golden brown.

• 4

  Stir in the cauliflower florets and red curry paste, sautéing for 2 minutes until the spices are fragrant.

• 5

  Add the cooked red lentils, light coconut milk, water, turmeric, sea salt, and black pepper to the pan.

• 6

  Reduce heat to medium-low and simmer for 8-10 minutes until the cauliflower is tender and the sauce has thickened.

• 7

  Fold in the fresh spinach and stir for 1 minute until just wilted.

• 8

  Transfer to a bowl and serve warm.