NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 cup canned chickpeas

1 cup cauliflower

0.5 cup tomato puree

2 tbsp nutritional yeast

1 cup fresh spinach

1 tsp curry powder

0.5 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.25 cup water

PREPARATION

• 1

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

• 2

  Pat the extra firm tofu very dry with a clean kitchen towel and cut it into 1/2-inch uniform cubes.

• 3

  Place the tofu cubes, cauliflower florets, and rinsed chickpeas on the baking sheet and drizzle with avocado oil, sea salt, and black pepper.

• 4

  Roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and the tofu is lightly golden and crispy.

• 5

  While the vegetables roast, combine the tomato puree, water, nutritional yeast, curry powder, turmeric, and garlic powder in a large skillet over medium heat.

• 6

  Simmer the sauce gently for 5-7 minutes, stirring occasionally until it slightly thickens and the spices become aromatic.

• 7

  Fold the roasted vegetables, tofu, and chickpeas into the skillet and stir in the fresh spinach until it is just wilted and the curry is heated through.