NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked Chickpeas

6 oz extra firm Tofu

2 tbsp Nutritional yeast

1 cup Cauliflower florets

1 cup fresh Spinach

0.5 tsp Coconut oil

0 cup light Coconut milk

1 tbsp Curry powder

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Ginger

PREPARATION

• 1

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

• 2

  Heat the coconut oil in a large non-stick skillet over medium heat and sauté the tofu cubes until they are golden and crispy on all sides.

• 3

  Add the minced garlic, grated ginger, and cauliflower florets to the skillet, stirring frequently for 3 minutes until the aromatics are fragrant.

• 4

  Stir in the chickpeas, curry powder, turmeric, sea salt, and black pepper, ensuring the vegetables and tofu are thoroughly coated in the spices.

• 5

  Pour in the light coconut milk and stir in the nutritional yeast, then reduce the heat to low and simmer for 8 to 10 minutes until the sauce has thickened.

• 6

  Add the fresh spinach to the pan and stir gently for 1 minute until the leaves are just wilted, then serve immediately.