NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked brown lentils

6 oz extra firm tofu

3 tbsp nutritional yeast

2 cup fresh spinach

1 cup cauliflower florets

2 tbsp lite coconut milk

0 tsp avocado oil

0.5 tbsp red curry paste

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground turmeric

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Add the cauliflower florets and red curry paste to the skillet, stirring constantly for 2 minutes to toast the spices.

• 4

  Pour in the lite coconut milk and add the ground turmeric, sea salt, and black pepper, stirring to create a smooth sauce.

• 5

  Incorporate the cooked brown lentils and nutritional yeast into the pan, stirring well to coat everything in the curry sauce.

• 6

  Reduce heat to low and simmer for 5 minutes until the cauliflower is tender and the sauce has thickened slightly.

• 7

  Fold in the fresh spinach and cook for 1 minute until just wilted, then garnish with fresh cilantro before serving.