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Spicy tofu and chickpeas

Updated on November 2, 2015

Spicy tofu and chickpeas

2.3 stars from 3 ratings of Spicy tofu chickpeas

Spicy tofu and chickpeas

This is such an easy and delicious way to make tofu lovers out of everyone!
This is such an easy and delicious way to make tofu lovers out of everyone! | Source
Gathering the ingredients.
Gathering the ingredients. | Source
A "blank slate" ready to absorb the flavoring.
A "blank slate" ready to absorb the flavoring. | Source
Slice the tofu into 1/2 inch thick pieces and lay the slices onto a clean dry kitchen cloth.
Slice the tofu into 1/2 inch thick pieces and lay the slices onto a clean dry kitchen cloth. | Source
Fold the cloth over the top of the tofu and put some heavy items on top to help squish the liquid out of the tofu.
Fold the cloth over the top of the tofu and put some heavy items on top to help squish the liquid out of the tofu. | Source
I love the taste of citrus in many of my recipes. It brightens the flavor. I use the zest and the liquid.
I love the taste of citrus in many of my recipes. It brightens the flavor. I use the zest and the liquid. | Source
The spicy sauce is ready to mix. I like to make my sauces right in the bowl that I will mix it in. It saves time and dishwashing.
The spicy sauce is ready to mix. I like to make my sauces right in the bowl that I will mix it in. It saves time and dishwashing. | Source
Give your sauce a good whisking. If you don't own a whisk, a fork works, too.
Give your sauce a good whisking. If you don't own a whisk, a fork works, too. | Source
The tofu has finished draining and I have sliced it into cubes.
The tofu has finished draining and I have sliced it into cubes. | Source
Add your cubed tofu and drained chickpeas to the sauce.
Add your cubed tofu and drained chickpeas to the sauce. | Source
Give it a good stir. You want to be gentle as not to break up the tofu, but thorough as to cover everything in sauce.
Give it a good stir. You want to be gentle as not to break up the tofu, but thorough as to cover everything in sauce. | Source
I have a cookie tray covered in a sil-pat. If you don't have a sil-pat just use aluminum foil. In the oven it goes.
I have a cookie tray covered in a sil-pat. If you don't have a sil-pat just use aluminum foil. In the oven it goes. | Source
Out of the oven-- browned and delicious!
Out of the oven-- browned and delicious! | Source
I served the chickpeas and tofu with my swiss chard and onions recipe along with a side of brown rice and corn.
I served the chickpeas and tofu with my swiss chard and onions recipe along with a side of brown rice and corn. | Source
This is a great "double protein" dinner. If you were to serve it with quinoa, it would make it the "trifecta of protein"!
This is a great "double protein" dinner. If you were to serve it with quinoa, it would make it the "trifecta of protein"! | Source

Spicy tofu and chickpeas

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: Serves 4

Spicy tofu and chickpeas

  • One 15 ounce block tofu, organic extra firm
  • 1 can chickpeas, organic, rinsed and drained saving about 1/4 cup of the bean liquid
  • 4 tablespoons curry powder,lightly toasted in a dry saute pan until fragrant., Madras is super mild so if you want heat, add 1/2 teaspoon of cayenne pepper
  • 2 tablespoons miso, if you have a salty palate you may want to add more.
  • juice of 1 lemon, zested also
  • 3 teaspoons onion powder
  • 3 teaspoons garlic powder
  • 3 tablespoons toasted sesame oil, any oil will work but toasted sesame just adds so much flavor
  • 2 teaspoon roasted ground ginger, fresh works too

Spicy chickpeas and tofu

  1. Pre-heat your oven to 425 degrees. Take the tofu out of the water and slice into 1/2 inch thick slices. That usually makes about 8 slabs. Place on a clean dry tea towel. Place something heavy on top, this will help press out as much water as possible.
  2. Take a large bowl and add the curry, onion powder, garlic powder, miso paste, sesame oil,reserved bean liquid, fresh or dried ginger, lemon juice, and lemon zest. Whisk the ingredients together with a whisk or fork. Set the bowl aside.
  3. Take the drained tofu and cut it into 1/2 inch cubes and put it into the marinade along the rinsed and drained chickpeas. Stir all the ingredients gently, making sure everything is nicely coated. Let it marinade for 10 minutes or overnight.
  4. Take a cookie tray and line it with aluminum foil or a sil-pat. Pour the tofu and chickpea mixture evenly in the tray and place it in the oven for 20 minutes. You may want to rotate the tray and give it a stir 10 minutes into the baking time, just to be sure it all bakes evenly.
  5. I sprinkled black and white sesame seeds on my spicy protein packed dish and served it with swiss chard and brown rice. Easy and delicious!

Spicy chickpeas and tofu

I get a lot of requests for quick, healthy dinner ideas. This recipe definitely falls into that category. The next request I get is for a dish that includes plant proteins that are tasty enough to serve to the whole family. Voila-- spicy chickpeas and tofu is born. This recipe is a nice base recipe for whatever spices you may want to add in or swap out. Just keep the miso, lemon and toasted sesame and you can make this recipe your own creation!

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 3 years ago from Ohio

      I hope you give it try. It's delicious!

    • Imogen French profile image

      Imogen French 3 years ago from Southwest England

      Sounds like a great way to get plenty of protein into a vegetarian diet. Thanks for the recipe.