NUTRITION

SERVINGS

INGREDIENTS

0.25 cup cooked chickpeas

8 oz extra firm tofu

1 cup cauliflower florets

2 cups fresh spinach

2 tbsp nutritional yeast

0.25 tbsp olive oil

1 tbsp red curry paste

0.13 cup light coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp ground turmeric

PREPARATION

• 1

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

• 2

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

• 3

  Toss the tofu cubes and cauliflower florets on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 4

  Roast for 20-25 minutes, flipping halfway through, until the tofu is crispy and the cauliflower is tender with golden edges.

• 5

  While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat and sauté the minced garlic for 1 minute.

• 6

  Whisk in the red curry paste and ground turmeric, cooking for another minute until the spices are fragrant.

• 7

  Add the chickpeas and light coconut milk to the skillet, stirring to combine and bringing the mixture to a gentle simmer.

• 8

  Stir in the nutritional yeast to thicken the sauce and add a savory depth of flavor.

• 9

  Gently fold the roasted tofu and cauliflower into the curry sauce.

• 10

  Add the fresh spinach and stir for 1-2 minutes until the leaves are just wilted, then serve immediately in a warm bowl.