NUTRITION

SERVINGS

INGREDIENTS

0.4 cup dry red lentils

6 oz extra firm tofu

1 cup cauliflower florets

2 cup fresh baby spinach

0 tsp extra virgin olive oil

1 tbsp nutritional yeast

1 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup low-sodium vegetable broth

1 clove garlic

1 tbsp fresh ginger

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large pot over medium heat and sear the tofu cubes until they are golden brown on all sides.

• 3

  Add the minced garlic, grated fresh ginger, curry powder, and turmeric to the pot, stirring for 1 minute until fragrant.

• 4

  Pour in the dry red lentils, cauliflower florets, and vegetable broth, bringing the mixture to a gentle boil.

• 5

  Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the lentils are soft and the liquid is mostly absorbed.

• 6

  Stir in the fresh baby spinach and nutritional yeast, allowing the heat to wilt the greens into the curry.

• 7

  Season with sea salt and black pepper before transferring the mixture to a bowl to serve warm.