NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

0.5 cup Chickpeas

1 cup Cauliflower florets

0.5 cup Red bell pepper

5 tbsp Nutritional yeast

0.5 cup Tomato puree

2 tbsp Light coconut milk

1 tsp Curry powder

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 clove Garlic

0.5 tsp Fresh ginger

PREPARATION

• 1

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

• 2

  Press the firm tofu between paper towels to remove excess moisture then cut it into 1-inch cubes.

• 3

  On the prepared baking sheet toss the tofu cubes cauliflower florets and chickpeas with avocado oil sea salt and black pepper.

• 4

  Roast the mixture for 20 to 25 minutes until the cauliflower is tender and the tofu edges are slightly golden.

• 5

  While the vegetables roast heat a large skillet over medium heat and combine the tomato puree light coconut milk minced garlic and grated ginger.

• 6

  Whisk in the curry powder turmeric and nutritional yeast until the sauce is smooth and aromatic.

• 7

  Add the roasted tofu vegetables and chickpeas into the skillet tossing gently to ensure everything is thoroughly coated in the warm sauce.

• 8

  Allow the curry to simmer for 2 minutes to meld the flavors before serving warm.