NUTRITION

SERVINGS

INGREDIENTS

0.13 cup Basmati rice

0.33 cup Chickpeas

4.5 oz Extra firm tofu

0.25 cup Greek yogurt

2 tbsp Nutritional yeast

0.5 tsp Olive oil

0.5 cup Tomato puree

0.25 cup Water

0.5 medium Yellow onion

1 clove Garlic

0.5 inch Fresh ginger

1 tsp Garam masala

0.5 tsp Ground cumin

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Lemon juice

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then cook in a small pot with water according to package instructions until fluffy.

• 2

  While the rice cooks, heat the olive oil in a large skillet over medium heat.

• 3

  Add the finely diced yellow onion, minced garlic, and grated fresh ginger to the skillet, sautéing until the onion is translucent and fragrant.

• 4

  Stir in the garam masala, ground cumin, ground turmeric, sea salt, black pepper, and nutritional yeast, allowing the spices to toast for 30 seconds.

• 5

  Pour in the tomato puree and 0.25 cup of water, stirring to create a smooth sauce.

• 6

  Add the drained chickpeas and the extra firm tofu (cut into small half-inch cubes) to the skillet.

• 7

  Reduce the heat to low and simmer for 10 to 12 minutes, allowing the sauce to thicken and the tofu to absorb the spices.

• 8

  Remove from heat and stir in the lemon juice.

• 9

  Serve the chickpea masala over the cooked basmati rice, topped with a dollop of Greek yogurt and a sprinkle of fresh cilantro.