NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

8 oz extra firm tofu

2 tbsp nutritional yeast

1 cup fresh spinach

1 cup cauliflower florets

0 tsp coconut oil

0.25 cup tomato puree

0.25 cup water

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 2

  Heat the coconut oil in a large non-stick skillet over medium heat. Add the tofu cubes and sear until golden brown on all sides.

• 3

  Add the minced garlic and grated fresh ginger to the skillet, sautéing for 1 minute until highly fragrant.

• 4

  Stir in the cauliflower florets, curry powder, turmeric, sea salt, and black pepper, tossing to coat the tofu and vegetables evenly.

• 5

  Pour in the tomato puree, water, and cooked chickpeas, then stir to combine and bring to a gentle simmer.

• 6

  Cover the skillet with a lid and cook for 5-7 minutes, or until the cauliflower is fork-tender.

• 7

  Remove the lid and stir in the nutritional yeast and fresh spinach, stirring constantly until the spinach is wilted and the sauce has thickened.

• 8

  Transfer the curry to a shallow bowl and serve immediately while hot.