NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

1 cup canned chickpeas

3 tbsp nutritional yeast

2 cups fresh spinach

0.5 cup tomato puree

0.5 medium yellow onion

2 cloves garlic

1 tsp fresh ginger

1 tsp coconut oil

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

• 1

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 2

  Heat the coconut oil in a large skillet over medium heat.

• 3

  Add the diced yellow onion, minced garlic, and grated ginger to the pan, sautéing until the onion is translucent and fragrant.

• 4

  Add the tofu cubes to the skillet and cook for 5 minutes, turning occasionally until the edges are lightly golden.

• 5

  Stir in the chickpeas, tomato puree, curry powder, ground turmeric, sea salt, and black pepper until well combined.

• 6

  Pour in the water to reach your desired consistency and let the mixture simmer for 10 minutes to allow the flavors to meld.

• 7

  Fold in the nutritional yeast and fresh spinach, stirring gently until the spinach is wilted and the sauce is thick.

• 8

  Portion the curry into a bowl and serve immediately.