NUTRITION

SERVINGS

INGREDIENTS

7 oz Firm tofu

0.75 cup Chickpeas

0.25 cup Quinoa

0.5 cup Cauliflower florets

1 cup Fresh spinach

0.13 cup Lite coconut milk

0 tsp Avocado oil

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Turmeric

1 clove Garlic

1 tbsp Fresh ginger

PREPARATION

• 1

  Rinse and cook the quinoa according to package directions using water or vegetable broth.

• 2

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

• 3

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

• 4

  Add the cauliflower florets, minced garlic, and grated ginger to the skillet, sautéing for three minutes until aromatic.

• 5

  Stir in the chickpeas, curry powder, turmeric, sea salt, and black pepper to coat the vegetables and tofu.

• 6

  Pour in the lite coconut milk and bring the mixture to a gentle simmer for five to seven minutes until the cauliflower is tender.

• 7

  Remove from heat and fold in the fresh spinach until it just begins to wilt from the residual heat.

• 8

  Spoon the hearty curry over the cooked quinoa and serve immediately.