NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

6 oz extra firm tofu

2 cups fresh spinach

0.25 cup cooked basmati rice

2 tbsp nutritional yeast

1 tbsp tomato paste

0 tsp avocado oil

0.5 cup water

0.25 tsp turmeric

0.5 tsp garam masala

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into small cubes.

• 2

  Heat the avocado oil in a large non-stick skillet over medium heat.

• 3

  Add the minced garlic and grated ginger to the skillet, sautéing for 1 minute until fragrant.

• 4

  Add the tofu cubes to the pan and cook for 5 minutes, turning occasionally, until the edges are lightly golden.

• 5

  Stir in the tomato paste, turmeric, garam masala, cumin, sea salt, and black pepper, coating the tofu evenly.

• 6

  Pour in the cooked chickpeas, water, and nutritional yeast, stirring to combine.

• 7

  Simmer the mixture for 5 to 7 minutes until the sauce has thickened and reduced.

• 8

  Add the fresh spinach to the skillet and stir gently until the leaves are just wilted.

• 9

  Serve the high-protein curry immediately over the warm basmati rice.