NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

0.5 cup Cooked chickpeas

1 cup Cauliflower florets

2 cup Fresh spinach

3 tbsp Nutritional yeast

0.5 cup Vegetable broth

1 tsp Turmeric powder

1 tsp Cumin powder

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Minced ginger

PREPARATION

• 1

  Press the tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.

• 2

  Heat a large non-stick skillet over medium-high heat and sear the tofu cubes for 5-6 minutes until golden on all sides.

• 3

  Add the cauliflower florets and chickpeas to the skillet, stirring to combine with the tofu.

• 4

  Pour in the vegetable broth and stir in the turmeric, cumin, garlic powder, minced ginger, sea salt, and black pepper.

• 5

  Cover the pan and simmer for 7 minutes until the cauliflower is fork-tender and the liquid has slightly reduced.

• 6

  Remove the lid and stir in the nutritional yeast and fresh spinach, cooking for 1-2 minutes until the spinach is wilted and the sauce is creamy.

• 7

  Transfer to a bowl and serve immediately while hot.