Name: Chickpea and Tomato Masala with Tofu Paneer
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 tsp Avocado oil; 4 oz Extra firm tofu; 0.5 cup Cooked chickpeas; 0.5 cup Tomato puree; 0.25 cup Yellow onion; 1 tsp Ginger paste; 1 tsp Garlic paste; 1 tsp Garam masala; 0.5 tsp Ground turmeric; 0.5 tsp Cumin seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Nonfat Greek yogurt; 1 tbsp Fresh cilantro

Chickpea and Tomato Masala with Tofu Paneer

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

YOUR SOLIN GENERATED RECIPE

Chickpea and Tomato Masala with Tofu Paneer

Sautéed chickpeas and pressed tofu simmered in a vibrant, spice-infused tomato gravy for a hearty meal that delivers a satisfyingly rich and aromatic finish.

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NUTRITION

Protein

40.8g

Fat

14.1g

Carbs

53.2g

SERVINGS

1 serving

INGREDIENTS

0.25 tsp Avocado oil

4 oz Extra firm tofu

0.5 cup Cooked chickpeas

0.5 cup Tomato puree

0.25 cup Yellow onion

1 tsp Ginger paste

1 tsp Garlic paste

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Cumin seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Nonfat Greek yogurt

1 tbsp Fresh cilantro

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PREPARATION

1
Press the tofu to remove excess moisture, then cut into 0.5-inch cubes.
2
Heat avocado oil in a large skillet over medium heat and toast cumin seeds until fragrant.
3
Add diced onions, ginger, and garlic, sautéing until the onions are translucent and golden.
4
Stir in the tomato puree, garam masala, turmeric, salt, and pepper, simmering for 3 minutes.
5
Fold in the chickpeas and tofu cubes, coating them thoroughly in the spiced tomato mixture.
6
Reduce heat to low and cover, allowing the flavors to meld for 10 minutes.
7
Remove from heat and stir in the Greek yogurt for a creamy texture.
8
Garnish with fresh cilantro before serving warm.