Masala Chickpeas with Tofu
I took this from NYT Cooking for busy, healthy people, and it was a big hit at my house! Lots of flavor and came together very quick!
What Kind of Tofu?: Make sure to get the high protein tofu, as it comes in with 14g of protein per serving, making the protein to fat ratio more optimal for maximizing protein content.
PREP 10 mins
SERVING 4-5
COOK 30 mins
Vegetarian, Dairy-Free,
Ingredients
1 (14-ounce) block firm or extra-firm tofu, drained
3½ tablespoons ghee or vegetable oil
Salt and black pepper
1 large red onion, finely chopped, some saved for garnish
1 (2-inch) piece fresh ginger, finely grated
2 garlic cloves, finely grated
1 teaspoon ground tandoori or garam masala (homemade or store-bought)
1 (15-ounce) can chickpeas, rinsed
¼ cup fresh mint or dill leaves, chopped, plus more leaves for garnish
Lime wedges, for serving
Instructions
Slice the tofu in half horizontally and place on a clean kitchen or paper towel to dry.
Set a 10-inch skillet over medium heat and add 1 tablespoon ghee. Once the ghee begins to shimmer, season both sides of the tofu with salt and pepper, place in the pan and sear without moving until the tofu is browned, about 4 minutes. Turn the pieces over and brown the other side, 4 to 5 minutes more. Transfer the tofu to a plate.
Add 2 tablespoons ghee to the same skillet and heat over medium until shimmering. Add the onion (saving some for garnish) and cook, stirring often, for 4 minutes, or until translucent. Add the ginger, garlic and masala spice and season generously with salt and pepper. Stir for 1 to 2 minutes, or until fragrant.
Stir in the chickpeas and cook for 3 minutes, or until the chickpeas begin to sizzle.
Turn the heat up to medium-high, add the remaining ½ tablespoon ghee, then add the tomatoes and 1 teaspoon salt. Cook without stirring until the tomatoes are just beginning to pop open and the chickpeas are warmed through, 4 to 5 minutes. Stir in the mint.
Break the tofu into 1-inch pieces and toss in the skillet to coat with chickpea-tomato mix. Cook for another 2 to 3 minutes, or until warmed through. Remove from heat, taste and adjust seasonings, if necessary. Garnish with remaining chopped raw onions and a few leaves of fresh mint. Serve with lime wedges for squeezing.
Enjoy!
