NUTRITION

SERVINGS

INGREDIENTS

0.25 cup cooked chickpeas

6 oz firm tofu

2 tbsp dry red lentils

2 tbsp nutritional yeast

1 cup cauliflower florets

1 cup fresh spinach

0.5 cup tomato puree

0.25 cup water

0.25 medium yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp curry powder

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the tofu to remove excess moisture, then cut into bite-sized cubes.

• 2

  In a large non-stick skillet over medium heat, lightly brown the tofu cubes until golden on all sides.

• 3

  Add the diced onion, minced garlic, and grated ginger to the skillet, sautéing until fragrant and softened.

• 4

  Stir in the curry powder, turmeric, salt, and pepper, coating the tofu and aromatics evenly.

• 5

  Add the chickpeas, red lentils, cauliflower, tomato puree, and water to the pan.

• 6

  Cover and simmer for 12-15 minutes until the lentils are tender and the sauce has thickened naturally.

• 7

  Stir in the nutritional yeast and fresh spinach, allowing the greens to wilt into the warm curry.

• 8

  Serve immediately in a shallow bowl, enjoying the rich textures and bold spices.