NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra firm tofu

1 cup Chickpeas

1 cup Cauliflower florets

0.5 tsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Curry powder

0.5 tsp Ground turmeric

0.25 cup Tomato puree

0.25 cup Water

2 tbsp Nutritional yeast

2 cup Baby spinach

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Place the tofu cubes and cauliflower florets on the baking sheet; drizzle with avocado oil and season with sea salt, black pepper, and 0.5 tsp of the curry powder.

• 4

  Toss to coat evenly and roast for 20-25 minutes, flipping halfway through, until the tofu is crispy and the cauliflower is tender.

• 5

  While the vegetables roast, combine the tomato puree, water, chickpeas, ground turmeric, nutritional yeast, and the remaining 0.5 tsp of curry powder in a large skillet over medium heat.

• 6

  Simmer the sauce for 5-7 minutes until it thickens slightly and the flavors meld.

• 7

  Add the roasted tofu and cauliflower into the skillet, stirring gently to coat in the curry sauce.

• 8

  Add the baby spinach to the pan and stir for 1-2 minutes until just wilted.

• 9

  Garnish with fresh chopped cilantro and serve warm.