NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

7 oz Firm tofu

1 cup Cauliflower florets

3 tbsp Nutritional yeast

1 tbsp Red curry paste

2 tbsp Full-fat coconut milk

1 tbsp Hemp seeds

2 cups Fresh spinach

0.5 cup Vegetable broth

0.5 tsp Coconut oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Turmeric powder

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them dry along with the cubed firm tofu.

• 3

  In a large bowl, toss the cauliflower florets, chickpeas, and tofu with coconut oil, turmeric, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the cauliflower is tender and the tofu is slightly golden.

• 5

  While the vegetables roast, place a large skillet over medium heat and whisk together the vegetable broth, red curry paste, and coconut milk.

• 6

  Stir in the nutritional yeast and simmer for 3-4 minutes until the sauce begins to thicken and becomes smooth.

• 7

  Add the roasted cauliflower, chickpeas, and tofu into the skillet, stirring gently to coat every piece in the curry sauce.

• 8

  Fold in the fresh spinach and cook for 1 minute until just wilted, then remove from heat.

• 9

  Divide into bowls and garnish with hemp seeds for an extra boost of protein and a delicate crunch.