NUTRITION

SERVINGS

INGREDIENTS

10 oz firm tofu

0.5 cup canned chickpeas

1 cup cauliflower florets

2 cup fresh spinach

0.5 cup frozen peas

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tbsp curry powder

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup low-sodium vegetable broth

3 tbsp nutritional yeast

PREPARATION

• 1

  Press the firm tofu to remove excess moisture and cut it into 1-inch cubes.

• 2

  In a large skillet or pot, sauté the diced yellow onion, minced garlic, and grated ginger in two tablespoons of vegetable broth until the onion is translucent.

• 3

  Stir in the curry powder, turmeric, and cumin, cooking for one minute until the spices are fragrant.

• 4

  Add the cauliflower florets, tofu cubes, and drained chickpeas to the pot, stirring to coat everything in the spice mixture.

• 5

  Pour in the remaining vegetable broth and bring the mixture to a gentle simmer over medium heat.

• 6

  Cover and cook for 10 minutes, or until the cauliflower is tender but not mushy.

• 7

  Stir in the nutritional yeast and frozen peas, cooking for another two minutes.

• 8

  Add the fresh spinach and stir until it is just wilted, then season with sea salt and black pepper before serving.