NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp coconut oil

4 oz extra firm tofu

0.5 cup cooked chickpeas

1 cup cauliflower florets

1 cup fresh baby spinach

0.25 cup tomato puree

4 tbsp nutritional yeast

0.5 cup water

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh ginger

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 skillet over medium-high heat until shimmering.

• 3

  Add the tofu cubes to the skillet and sear until golden brown and crispy on all sides, approximately 6-8 minutes.

• 4

  Mince the garlic and grate the fresh ginger, then add them to the skillet and sauté for 1 minute until fragrant.

• 5

  Add the cauliflower florets, curry powder, ground turmeric, sea salt, and black pepper, stirring well to coat the tofu and vegetables in the spices.

• 6

  Pour in the tomato puree, water, and cooked chickpeas, stirring to combine all ingredients.

• 7

  Bring the mixture to a gentle simmer, then reduce heat to medium-low and cover the skillet.

• 8

  Cook for 8-10 minutes or until the cauliflower florets are fork-tender.

• 9

  Remove the lid and stir in the nutritional yeast and fresh baby spinach, cooking for an additional 1-2 minutes until the spinach is wilted and the sauce has thickened.

• 10

  Transfer to a bowl and serve immediately while hot.