Mango Curry Chickpea Salad with Tofu

Preheat the oven to 350 °F. Take the cauliflower out of the freezer and let defrost.

• 5.3 oz Cauliflower, frozen

Cut the onion into eights and dice the tofu. Put the onions, tofu, chickpeas, and cauliflower on a baking tray lined with parchment paper.

• 1 Onion, red (~ 3 oz)
• 5.3 oz Tofu
• 2⁄3 cup Chickpeas, canned

Add the olive oil, curry, cumin, agave syrup, soy sauce, pepper onto the baking tray and mix well and bake for approx. 15-20 minutes.

• 1 ⁠½ Tbsp Olive oil
• ½ tsp Curry powder
• ¼ tsp Cumin, ground
• 1 Tbsp Agave syrup
• 1 Tbsp Soy sauce, light
• Black pepper

Finely chop the chili, dice the mango, wash the salad and add everything into a bowl.

• ½ Chili pepper (~ 0.1 oz)
• ½ Mango (~ 5.9 oz)
• ½ Romaine lettuce (~ 2.1 oz)

Add the oven veggies, lime juice, cilantro into the bowl and mix well. Season with salt and pepper and let sit for 5 minutes before serving.

• ½ Lime, organic (~ 0.7 oz)
• 1 twig of Cilantro, fresh or frozen (~ ½ tsp)
• Salt
• Black pepper

Mix the yogurt with salt, pepper and balsamic vinegar and serve with the salad.

• 1⁄3 cup Soy yogurt
• Salt
• Black pepper
• 1 tsp Balsamic vinegar

Enjoy your meal!