YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Chickpea Curry with Steamed Broccoli
Pan-seared tofu and chickpeas simmered in a light, fragrant yellow curry sauce served alongside tender-crisp steamed broccoli.
INGREDIENTS
145g Super Firm Tofu
60g Liquid Egg Whites
5g Nutritional Yeast
15g Canned Chickpeas
100g Broccoli Florets
5g Yellow Curry Paste
30ml Vegetable Broth
PREPARATION
Cut the super firm tofu into bite-sized cubes and pat them thoroughly dry with a paper towel.
Whisk the liquid egg whites in a small bowl until frothy and place the nutritional yeast in a separate shallow dish.
Dip each tofu cube into the egg whites and then dredge in the nutritional yeast until lightly and evenly coated.
Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until golden and crispy.
In the same skillet, whisk together the yellow curry paste and vegetable broth to create a smooth, light sauce.
Add the chickpeas and the crispy tofu back into the skillet, tossing gently for 2 minutes to coat and warm through.
Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are vibrant green and tender-crisp.
Serve the crispy curry tofu and chickpeas in a bowl alongside the steamed broccoli.