NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

5 oz extra firm tofu

1 cup cauliflower florets

2 cup fresh spinach

0.5 cup tomato puree

0.25 tsp olive oil

1 tsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

0.25 cup water

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the tofu cubes until they are golden and crisp on all sides.

• 3

  Add the minced garlic and grated ginger to the skillet, stirring for one minute until the aromatics are fragrant.

• 4

  Stir in the cauliflower florets, curry powder, turmeric, sea salt, and black pepper to coat the vegetables evenly.

• 5

  Pour in the tomato puree and water, stirring to combine, and bring the mixture to a gentle simmer.

• 6

  Add the chickpeas and cover the pan, cooking for 8 to 10 minutes until the cauliflower is fork-tender.

• 7

  Uncover the skillet and fold in the fresh spinach, stirring for one minute until the leaves are just wilted, then serve immediately.