Name: Baked Tofu and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Firm tofu; 0.5 cup Canned chickpeas; 0.5 cup Tomato puree; 2 tbsp Full-fat coconut milk; 0.5 cup Nonfat Greek yogurt; 1 cup Fresh spinach; 1 tsp Olive oil; 0.5 tsp Ground turmeric; 1 tsp Curry powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tsp Minced 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

Crispy oven-baked tofu and hearty chickpeas simmered in a fragrant, golden curry sauce for a vibrant and satisfying plant-based meal.

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NUTRITION

Protein

54.5g

Fat

25.5g

Carbs

44.8g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm tofu

0.5 cup Canned chickpeas

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.5 cup Nonfat Greek yogurt

1 cup Fresh spinach

1 tsp Olive oil

0.5 tsp Ground turmeric

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Minced ginger

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press the tofu to remove excess moisture, then cut into 1-inch cubes.
3
Toss tofu with olive oil, salt, and pepper; bake for 20 minutes until golden and crispy.
4
In a large skillet over medium heat, sauté the minced garlic and ginger for 1 minute.
5
Add the tomato puree, curry powder, turmeric, and coconut milk, simmering for 5 minutes.
6
Stir in the chickpeas and baked tofu, allowing them to heat through in the sauce.
7
Fold in the fresh spinach until it is just wilted.
8
Remove from heat and stir in the Greek yogurt to create a rich, creamy texture.