NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

6 oz extra firm tofu

1 cup cauliflower florets

0.25 cup nutritional yeast

0.5 cup tomato puree

1 cup baby spinach

0.25 tsp avocado oil

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

0.25 cup water

PREPARATION

• 1

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

• 2

  Pat the tofu and chickpeas dry with a clean towel, then toss them on the baking sheet with cauliflower florets, avocado oil, sea salt, and black pepper.

• 3

  Roast the mixture for 20-25 minutes, flipping halfway through, until the cauliflower is tender and the tofu is slightly golden.

• 4

  While roasting, place a large skillet over medium heat and sauté the minced garlic and grated ginger for 1 minute until fragrant.

• 5

  Whisk in the tomato puree, curry powder, turmeric, and nutritional yeast, then slowly add the water to create a smooth, thick sauce.

• 6

  Transfer the roasted vegetables, tofu, and chickpeas into the skillet, stirring gently to coat every piece in the curry sauce.

• 7

  Add the baby spinach and stir for 1-2 minutes until the leaves are just wilted, then serve immediately.