|15 min||1 h 15 min||4|
|1 tsp||Apple cider vinegar (for vinaigrette)|
|1/2 medium||Blood orange (use juice, for vinaigrette)|
|2 tsp||Extra virgin olive oil (for vinaigrette)|
|8 cup||Baby spinach (packed)|
|1 can (15oz)||Chickpeas, canned, drained (rinsed, drained)|
|1 block (12oz)||Tofu, regular, extra firm|
|2 tbsp||Extra virgin olive oil (divided)|
|1 tsp||Curry powder|
|1 dash||Salt and pepper (to taste)|
Leftovers - store the other half of the vinaigrette in an airtight container in the fridge.
Let the leftover chickpeas and tofu cool completely. Store the leftover tofu in an airtight container in the fridge.
Store the leftover chickpeas in an airtight container, at room temperature.
are an important source of plant-based protein and are high in fiber which helps to promote digestion!