NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 cup chickpeas

1 cup cauliflower florets

0.25 tsp coconut oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup tomato puree

2 tbsp nutritional yeast

1 tsp curry powder

0.5 tsp ground turmeric

1 cup fresh spinach

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Pat the extra firm tofu dry with a towel and cut into half-inch cubes.

• 3

  On the baking sheet, toss the tofu cubes, cauliflower florets, and chickpeas with coconut oil, sea salt, and black pepper.

• 4

  Spread the mixture in a single layer and roast for 25 minutes, flipping halfway through, until the tofu is golden and the cauliflower is tender.

• 5

  While roasting, whisk together the tomato puree, nutritional yeast, curry powder, and ground turmeric in a large skillet over medium-low heat.

• 6

  Once the roasted vegetables and tofu are ready, transfer them into the skillet and toss gently to coat with the sauce.

• 7

  Fold in the fresh spinach and cook for 1-2 minutes until just wilted.

• 8

  Garnish with fresh cilantro before serving.