NUTRITION

SERVINGS

INGREDIENTS

4 oz firm tofu

0.25 cup canned chickpeas

0.25 cup green peas

0.25 cup diced potato

1 cup non-fat Greek yogurt

0.5 medium whole wheat tortilla

0.25 tsp olive oil

0.25 tsp turmeric

0.5 tsp cumin

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh mint

1 tbsp fresh cilantro

1 tsp lemon juice

PREPARATION

• 1

  In a small blender, combine the non-fat Greek yogurt, fresh mint, fresh cilantro, and lemon juice until smooth to create the chutney.

• 2

  Heat the olive oil in a large skillet over medium heat.

• 3

  Add the crumbled firm tofu, canned chickpeas, diced potato, and green peas to the skillet.

• 4

  Season the mixture with turmeric, cumin, garam masala, sea salt, and black pepper, stirring frequently until the potatoes are tender and the tofu is lightly browned.

• 5

  While the filling cooks, slice the whole wheat tortilla into thin strips and toast them in a dry pan or oven until they are crisp.

• 6

  Plate the spiced vegetable and tofu mixture, drizzle with the mint-yogurt chutney, and garnish with the toasted tortilla strips.