Name: Grilled Tofu and Chickpea Stir Fry with Snap Peas and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Extra Firm Tofu, cubed; 1/2 cup Canned Chickpeas, rinsed; 1 cup Sugar Snap Peas; 1/2 cup Red Bell Pepper, sliced; 1 tsp Avocado Oil; 1 tbsp Tamari; 1 tsp Fresh Ginger, grated; 1 clove Garlic, minced

Grilled Tofu and Chickpea Stir Fry with Snap Peas and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Chickpea Stir Fry with Snap Peas and Bell Peppers

Tofu and chickpeas seared until golden and tossed with crisp snap peas and bell peppers in a savory ginger-garlic sauce, finished with a toasted sesame aroma.

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NUTRITION

Protein

32.5g

Fat

17.4g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra Firm Tofu, cubed

1/2 cup Canned Chickpeas, rinsed

1 cup Sugar Snap Peas

1/2 cup Red Bell Pepper, sliced

1 tsp Avocado Oil

1 tbsp Tamari

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.
2
In a small bowl, whisk together the tamari, grated ginger, and minced garlic to create the stir-fry sauce.
3
Heat the avocado oil in a large non-stick skillet or grill pan over medium-high heat.
4
Add the tofu cubes to the pan and sear for 5-7 minutes, turning occasionally until all sides are golden brown and crisp.
5
Add the chickpeas, snap peas, and sliced bell peppers to the skillet.
6
Stir-fry the mixture for 3-4 minutes until the vegetables are tender-crisp and the snap peas are bright green.
7
Pour the sauce over the tofu and vegetable mixture, tossing constantly for 1 minute until the sauce coats everything evenly.
8
Remove from heat and serve immediately while the vegetables are vibrant and the tofu is warm.