NUTRITION

SERVINGS

INGREDIENTS

0.25 cup chickpeas

6 oz extra firm tofu

1 cup cauliflower florets

1 cup fresh baby spinach

0 cup light coconut milk

2 tbsp nutritional yeast

0 tsp avocado oil

0.5 cup low sodium vegetable broth

1 tbsp yellow curry powder

0.5 tsp ground turmeric

1 tsp fresh ginger

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the tofu to remove excess moisture, then cut into 1/2-inch cubes.

• 2

  Heat avocado oil in a large skillet over medium heat; add tofu and sear until the edges are golden and slightly crisp.

• 3

  Stir in the minced garlic, ginger, and cauliflower florets, sautéing for 3 minutes until fragrant.

• 4

  Add the curry powder, turmeric, salt, and pepper, tossing to coat the vegetables and tofu evenly.

• 5

  Pour in the vegetable broth, light coconut milk, and chickpeas, then bring the mixture to a gentle simmer.

• 6

  Reduce heat to low and cook for 10 minutes until the cauliflower is tender and the sauce has thickened slightly.

• 7

  Stir in the nutritional yeast and baby spinach, folding gently until the leaves are wilted and the sauce is velvety.