NUTRITION

SERVINGS

INGREDIENTS

6 oz firm tofu

0.75 cup chickpeas

1 cup cauliflower florets

1 tsp avocado oil

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

0.5 tsp curry powder

0.33 cup non-fat Greek yogurt

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Pat the firm tofu dry with a towel and cut into bite-sized cubes.

• 3

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

• 4

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

• 5

  While the vegetables roast, combine the tomato puree, rinsed chickpeas, and curry powder in a medium saucepan over medium heat.

• 6

  Simmer the sauce for 5 to 7 minutes to allow the flavors to meld and the chickpeas to heat through.

• 7

  Remove the saucepan from the heat and stir in the roasted cauliflower and tofu cubes.

• 8

  Gently fold in the non-fat Greek yogurt until the curry is well combined and has a velvety texture.

• 9

  Divide into bowls, garnish with fresh chopped cilantro, and serve immediately.