NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.33 cup Cooked chickpeas

1 cup Cauliflower florets

2 cups Fresh spinach

0.5 cup Tomato puree

0.13 cup Lite coconut milk

0.25 cup Yellow onion

2 cloves Garlic

1 tsp Fresh ginger

0.25 tsp Olive oil

1 tsp Curry powder

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until they are golden and crisp on all sides.

• 3

  Add the finely diced yellow onion, minced garlic, and grated fresh ginger to the skillet, sautéing for 3 minutes until fragrant.

• 4

  Stir in the curry powder, turmeric, sea salt, and black pepper, ensuring the tofu and aromatics are evenly coated.

• 5

  Pour in the tomato puree, lite coconut milk, cooked chickpeas, and cauliflower florets, stirring to combine.

• 6

  Bring the mixture to a gentle simmer, then cover and cook for 10 to 12 minutes until the cauliflower is fork-tender.

• 7

  Uncover the skillet and fold in the fresh spinach, stirring for 1 minute until the leaves are just wilted before serving.