NUTRITION

SERVINGS

INGREDIENTS

6 oz firm tofu

1 cup cooked chickpeas

3 tbsp nutritional yeast

1 cup cauliflower florets

1 cup fresh baby spinach

1 tbsp full-fat coconut milk

0.5 cup low-sodium vegetable broth

0.25 tsp extra virgin olive oil

1 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Press the firm tofu between paper towels to remove excess moisture, then cut into 0.5-inch cubes.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and sauté for 5-7 minutes until the edges are golden brown.

• 3

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

• 4

  Sprinkle the curry powder, turmeric, sea salt, and black pepper over the mixture. Toss well to ensure the vegetables and protein are evenly coated in the spices.

• 5

  Pour in the vegetable broth and coconut milk. Bring the liquid to a gentle simmer, then reduce heat to medium-low and cover with a lid.

• 6

  Cook for 8-10 minutes, or until the cauliflower is fork-tender and the sauce has slightly thickened.

• 7

  Remove the lid and stir in the nutritional yeast and fresh baby spinach. Continue to stir for 1-2 minutes until the spinach is just wilted and the sauce is velvety.

• 8

  Transfer the curry to a bowl and garnish with freshly chopped cilantro before serving.