Name: Baked Tofu and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Firm Tofu; 0.6 cup Canned Chickpeas; 0.5 cup Tomato Puree; 0.25 cup Light Coconut Milk; 1 cup Fresh Baby Spinach; 1.5 tsp Avocado Oil; 1 tsp Curry Powder; 0.5 tsp Ground Turmeric; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper; 1 tsp Minced Garlic; 1 tsp Fresh Ginger

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

YOUR SOLIN GENERATED RECIPE

Baked Tofu and Chickpea Curry

Oven-baked tofu and chickpeas simmered in a fragrant, creamy tomato-coconut sauce for a comforting and vibrant plant-based meal.

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NUTRITION

Protein

41.6g

Fat

29.7g

Carbs

44.7g

SERVINGS

1 serving

INGREDIENTS

12 oz Firm Tofu

0.6 cup Canned Chickpeas

0.5 cup Tomato Puree

0.25 cup Light Coconut Milk

1 cup Fresh Baby Spinach

1.5 tsp Avocado Oil

1 tsp Curry Powder

0.5 tsp Ground Turmeric

0.25 tsp Sea Salt

0.25 tsp Black Pepper

1 tsp Minced Garlic

1 tsp Fresh Ginger

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed tofu with avocado oil, sea salt, and black pepper, then bake for 25 minutes until golden.
3
In a large skillet over medium heat, sauté minced garlic and fresh ginger until aromatic.
4
Stir in curry powder, ground turmeric, tomato puree, and light coconut milk, simmering for 5 minutes.
5
Add the rinsed chickpeas and baked tofu to the sauce, stirring to coat evenly.
6
Fold in the fresh baby spinach until just wilted and serve immediately.