NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked brown lentils

4 oz firm tofu

0.5 cup non-fat Greek yogurt

1 tbsp hemp seeds

2 tbsp nutritional yeast

2 cup fresh baby spinach

1 cup cauliflower florets

0.25 cup diced yellow onion

1 clove minced garlic

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup vegetable broth

PREPARATION

• 1

  Press the firm tofu to remove excess moisture and cut into half-inch cubes.

• 2

  In a large non-stick skillet over medium heat, sauté the onion and cauliflower florets with two tablespoons of the vegetable broth until the cauliflower is slightly tender.

• 3

  Stir in the minced garlic, curry powder, turmeric, sea salt, and black pepper, cooking for one minute until the spices are fragrant.

• 4

  Add the tofu cubes and the remaining vegetable broth to the skillet, simmering for five minutes until the liquid has mostly evaporated.

• 5

  Fold in the cooked brown lentils and nutritional yeast, stirring constantly to ensure the lentils are heated through and the yeast is incorporated.

• 6

  Add the fresh baby spinach to the pan and stir for thirty seconds until the leaves are just wilted.

• 7

  Remove the skillet from the heat and stir in the non-fat Greek yogurt until a smooth, creamy sauce forms around the vegetables and protein.

• 8

  Transfer the mixture to a shallow bowl and garnish with hemp seeds for an extra boost of plant-based protein.