NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

0.25 cup canned chickpeas

1 cup cauliflower florets

2 cups fresh spinach

0.13 cup light coconut milk

0.25 cup cooked quinoa

1 tbsp nutritional yeast

0.5 tsp avocado oil

0.5 tsp turmeric powder

1 tbsp curry powder

1 tsp fresh ginger

2 cloves garlic

0.25 cup vegetable broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the extra-firm tofu to remove excess moisture, then cut into half-inch cubes.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.

• 3

  Add the cauliflower florets, minced garlic, and grated ginger to the skillet, sautéing for 3 minutes until fragrant.

• 4

  Stir in the curry powder, turmeric, sea salt, and black pepper, coating the vegetables and tofu evenly.

• 5

  Pour in the vegetable broth, light coconut milk, and chickpeas, then bring the mixture to a gentle simmer.

• 6

  Reduce the heat to low and cover for 5 to 7 minutes until the cauliflower is fork-tender.

• 7

  Stir in the nutritional yeast and fresh spinach, cooking just until the leaves are wilted and the sauce has thickened.

• 8

  Serve the hot curry immediately over a bed of fluffy cooked quinoa.