YOUR SOLIN GENERATED RECIPE
Spiced Chickpea and Spinach Bowl
Sautéed chickpeas and crispy tofu cubes tossed with aromatic spices and wilted spinach, finished with a nutty hemp heart topping.
INGREDIENTS
6 oz Extra firm tofu
0.5 cup Canned chickpeas
3 tbsp Hemp hearts
3 tbsp Nutritional yeast
2 cup Fresh baby spinach
1 tsp Extra virgin olive oil
0.5 tsp Ground cumin
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh lemon juice
PREPARATION
Press the extra firm tofu to remove excess moisture and cut into small half-inch cubes.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sauté for 5-7 minutes until the edges are golden and crispy.
Stir in the rinsed chickpeas, ground cumin, smoked paprika, garlic powder, sea salt, and black pepper.
Cook for another 3 minutes until the chickpeas are heated through and the spices are fragrant.
Add the nutritional yeast to the skillet and stir constantly to coat the tofu and chickpeas evenly.
Toss in the fresh baby spinach and cook for 1 minute just until it begins to wilt.
Remove the skillet from the heat, drizzle with fresh lemon juice, and transfer the mixture to a bowl.
Sprinkle the hemp hearts over the top before serving for a boost of protein and healthy fats.