NUTRITION

SERVINGS

INGREDIENTS

7.5 oz extra firm tofu

0.5 cup chickpeas

1 cup cauliflower florets

1 cup broccoli florets

0.5 cup tomato puree

0.5 cup vegetable broth

2 tbsp nutritional yeast

0 tsp avocado oil

1 tsp curry powder

0.5 tsp turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Place the tofu cubes, cauliflower florets, and broccoli florets on the baking sheet. Drizzle with avocado oil and sprinkle with half of the curry powder, turmeric, garlic powder, salt, and pepper.

• 4

  Toss the vegetables and tofu until evenly coated, then spread them out in a single layer.

• 5

  Roast in the oven for 20-25 minutes, flipping halfway through, until the tofu is golden and the vegetables are tender-crisp.

• 6

  While the vegetables roast, combine the tomato puree, vegetable broth, chickpeas, and the remaining spices in a medium saucepan over medium heat.

• 7

  Bring the sauce to a gentle simmer and cook for 10 minutes to allow the flavors to meld.

• 8

  Stir the nutritional yeast into the sauce until well combined and slightly thickened.

• 9

  Add the roasted tofu and vegetables into the saucepan, tossing gently to coat everything in the curry sauce.

• 10

  Serve warm in a bowl, optionally garnished with fresh cilantro or a squeeze of lime.