Chickpea Tofu Stir Fry
By Carolyn Cohen
This is a fantastic vegetarian or vegan meal and it can also be used as a healthy vegetable side dish. If you use it as a side dish, feel free to leave the tofu out.
Serving: 4 Portions
• 4 tbsp extra virgin olive oil, divided
• 1 medium-size cooking onion, about 1 cup diced
• 1 14 oz can chickpeas, drained and rinsed
• 1 450 gram package of firm or extra firm tofu
• 2 small zucchini, diced into 1/2-1inch cubes
• 2 cups of baby spinach
• 1/2 tsp salt, more to taste
• Freshly ground pepper to taste
• Zest and juice of 1/2 lemon
Cut the tofu and place it on a paper towel and carefully blot it dry a little.
In a large sauté pan, heat 2 tbsp oil over med-high heat until shimmering.
Add onion and chickpeas, toss with oil. Sprinkle with some of the salt. Spread mixture over the pan so that the contents are in one layer. Let cook undisturbed for 3-4 minutes, toss and repeat. Do this a few times so that parts of the chickpeas develop a crust and become golden brown in spots, the onion will be the same. Remove to a heat-proof dish.
Put the pan back on the heat. Add 1 tbsp more of the oil and add tofu, toss to coat, cook undisturbed until the tofu has crusted, toss and allow the tofu to brown on a few sides. Sprinkle with a little salt. Remove the tofu and add it to the dish with the chickpeas and onions.
Put pan back on the heat, add the remainder of the oil, add zucchini, toss to coat, sprinkle with a little salt. Cook until the zucchini is golden brown all over, about 3-4 minutes, add the spinach by handful and toss until the spinach had wilted a little.
Add the chickpea, onion, tofu mixture pack to the pan with the zucchini and spinach and gently toss through.
Add the zest and juice of half a lemon. Gently toss.
Remove to plater, sprinkle with pepper. Serve.