YOUR SOLIN GENERATED RECIPE
Creamy Tofu and Chickpea Curry with Roasted Cauliflower
Pan-seared tofu and chickpeas simmered in a spiced ginger-tomato sauce, served alongside golden roasted cauliflower and finished with a dollop of cool, creamy yogurt.
INGREDIENTS
200 grams Extra Firm Tofu
130 grams Canned Chickpeas
150 grams Cauliflower florets
120 grams Non-fat Greek Yogurt
60 grams Fresh Spinach
60 grams Tomato Puree
5 grams Avocado Oil
PREPARATION
Preheat oven to 400°F and toss cauliflower florets with a pinch of turmeric and salt.
Roast cauliflower on a parchment-lined tray for 20 minutes until edges are golden.
Press the tofu to remove excess moisture, then cut into bite-sized cubes.
Heat oil in a large skillet over medium-high heat and sear tofu until lightly browned on all sides.
Add minced ginger, garlic, and dry spices like garam masala to the pan, sautéing for one minute until fragrant.
Pour in the tomato puree and chickpeas, then simmer for 5-7 minutes to allow flavors to meld.
Fold in the fresh spinach until just wilted, then remove from heat.
Stir in the Greek yogurt for a protein-rich creamy finish and serve with the roasted cauliflower.