NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

7 oz Extra firm tofu

2 tbsp Nutritional yeast

1 tbsp Hemp seeds

1 cup Fresh baby spinach

0.5 cup Diced yellow onion

0.25 tsp Avocado oil

2 tbsp Light coconut milk

1 tbsp Curry powder

0.5 tsp Ground turmeric

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Minced garlic

1 tsp Minced ginger

PREPARATION

• 1

  Press the extra firm tofu with a heavy object for 15 minutes to remove excess moisture, then cut into bite-sized cubes.

• 2

  Heat the avocado oil in a large non-stick skillet over medium heat and sauté the diced onion, minced garlic, and minced ginger until fragrant and translucent.

• 3

  Add the tofu cubes to the skillet and sear for 4-5 minutes, turning occasionally until the edges are lightly golden.

• 4

  Stir in the rinsed chickpeas, curry powder, ground turmeric, sea salt, and black pepper, ensuring the tofu and chickpeas are evenly coated in the spices.

• 5

  Pour in the light coconut milk and stir in the nutritional yeast, then reduce the heat to low and simmer for 6-8 minutes to allow the sauce to thicken.

• 6

  Add the fresh baby spinach to the pan and fold gently until the leaves are just wilted into the golden sauce.

• 7

  Transfer the curry to a bowl and garnish with hemp seeds before serving warm.