NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

6 oz extra firm tofu

2 tbsp dry red lentils

2 tbsp nutritional yeast

1 cup cauliflower florets

1 cup fresh spinach

0.5 cup tomato puree

1 tsp olive oil

0.5 tsp ground turmeric

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

PREPARATION

• 1

  Press the extra firm tofu to remove excess moisture, then cut it into small, even cubes.

• 2

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

• 3

  Add the cauliflower florets, canned chickpeas, and dry red lentils to the skillet.

• 4

  Pour in the tomato puree and water, then stir in the curry powder, ground turmeric, sea salt, and black pepper.

• 5

  Cover the skillet with a lid and simmer for 12 to 15 minutes, or until the lentils are soft and the cauliflower is tender.

• 6

  Remove the lid and stir in the nutritional yeast and fresh spinach, cooking for an additional minute until the greens are perfectly wilted.