NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Cooked chickpeas

1 cup Broccoli florets

2 cups Fresh baby spinach

0.5 cup Yellow onion

1 tbsp Red curry paste

0.5 cup Vegetable broth

1 tbsp Coconut aminos

0 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

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 avocado oil in a large non-stick skillet or wok over medium-high heat.

• 3

  Add the tofu cubes to the skillet and sear for 5-7 minutes, turning occasionally until golden brown on all sides.

• 4

  Add the diced yellow onion, minced garlic, and grated fresh ginger to the pan and sauté for 3 minutes until softened.

• 5

  Stir in the red curry paste and cook for 1 minute to allow the aromatics to bloom.

• 6

  Pour in the vegetable broth and coconut aminos, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Add the cooked chickpeas and broccoli florets to the skillet, then cover with a lid and simmer for 4-5 minutes until the broccoli is tender-crisp.

• 8

  Remove the lid and stir in the fresh baby spinach, cooking just until the leaves are wilted.

• 9

  Season the curry with sea salt and black pepper before serving hot in a shallow bowl.