NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.75 cup cooked chickpeas

1 cup cauliflower florets

2 cup fresh baby spinach

3 tbsp nutritional yeast

0.5 cup low sodium vegetable broth

1 tsp yellow curry powder

0.5 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Drain the extra firm tofu and press it between paper towels to remove excess moisture, then cut into 1/2-inch cubes.

• 2

  Place a large non-stick skillet over medium heat and add the tofu cubes, searing for 5-7 minutes until the edges are lightly golden and firm.

• 3

  Add the cauliflower florets and 2 tablespoons of the vegetable broth to the skillet, covering with a lid for 3 minutes to steam the cauliflower until just tender.

• 4

  Stir in the chickpeas, curry powder, turmeric, garlic powder, onion powder, sea salt, and black pepper, tossing to coat the vegetables and tofu evenly in the spices.

• 5

  Pour in the remaining vegetable broth and the nutritional yeast, stirring constantly to create a thick, savory sauce that coats all ingredients.

• 6

  Add the fresh baby spinach and fold gently until the leaves are just wilted and the sauce has thickened to your liking.

• 7

  Remove from heat and garnish with freshly chopped cilantro before serving warm in a shallow bowl.