Name: Tofu and Garbanzo Bean Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Firm tofu; 0.5 cup Canned garbanzo beans; 0.5 cup Tomato puree; 0.25 cup Nonfat Greek yogurt; 0.25 tsp Coconut oil; 1 cup Fresh baby spinach; 1 tsp Curry powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 0.5 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

Tofu and Garbanzo Bean Curry

Aromatic tofu and chickpeas simmered in a velvety tomato-curry sauce, finished with a cooling dollop of Greek yogurt for a satisfyingly creamy texture.

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NUTRITION

Protein

40.8g

Fat

16.0g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Firm tofu

0.5 cup Canned garbanzo beans

0.5 cup Tomato puree

0.25 cup Nonfat Greek yogurt

0.25 tsp Coconut oil

1 cup Fresh baby spinach

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Fresh ginger

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PREPARATION

1
Press the firm tofu between paper towels to remove excess moisture and cut into 1-inch cubes.
2
Mince the garlic clove and finely grate the fresh ginger.
3
Heat the coconut oil in a large non-stick skillet over medium-high heat.
4
Add the tofu cubes to the skillet and sear until golden brown on all sides, approximately 5 to 7 minutes.
5
Stir in the minced garlic, grated ginger, and curry powder, sautéing for 1 minute until the spices are fragrant.
6
Pour in the tomato puree and add the rinsed garbanzo beans, stirring to combine.
7
Reduce the heat to low and simmer the mixture for 10 minutes to allow the flavors to meld.
8
Fold in the fresh baby spinach and cook for 1 to 2 minutes until just wilted.
9
Remove the skillet from the heat and stir in the Greek yogurt until the sauce is smooth.
10
Season with sea salt and black pepper before serving warm.