NUTRITION

SERVINGS

INGREDIENTS

5 oz Firm tofu

0.5 cup Canned chickpeas

1 cup Cauliflower florets

1 cup Fresh spinach

0.25 tbsp Olive oil

0.25 cup Tomato puree

1 clove Garlic

1 tsp Fresh ginger

0.5 tsp Ground turmeric

1 tsp Ground cumin

1 tsp Ground coriander

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

PREPARATION

• 1

  Press the firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

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

• 3

  Add the minced garlic and grated ginger to the pan, sautéing for 1 minute until fragrant.

• 4

  Stir in the ground turmeric, cumin, coriander, sea salt, and black pepper to toast the spices for 30 seconds.

• 5

  Pour in the tomato puree, chickpeas, cauliflower florets, and water, then stir to combine.

• 6

  Reduce heat to medium-low, cover, and simmer for 8-10 minutes until the cauliflower is fork-tender.

• 7

  Remove the lid and stir in the fresh spinach, cooking for 1-2 minutes until the leaves are perfectly wilted.