NUTRITION

SERVINGS

INGREDIENTS

10 oz firm tofu

0.25 cup canned chickpeas

0.13 cup cooked basmati rice

0.5 cup crushed tomatoes

0.25 cup non-fat Greek yogurt

0 tsp avocado oil

0.25 cup yellow onion

1 tsp fresh ginger

1 tsp minced garlic

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Wrap the tofu in a clean kitchen towel and place a heavy plate on top for 10 minutes to press out excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and set aside.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 4

  Add the tofu cubes to the skillet and sear for 5-7 minutes until the edges are golden brown and crispy.

• 5

  Remove the tofu from the pan and set aside on a plate.

• 6

  In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent.

• 7

  Stir in the minced ginger and garlic, cooking for 1 minute until fragrant.

• 8

  Add the garam masala, turmeric, cumin, sea salt, and black pepper, stirring constantly for 30 seconds to toast the spices.

• 9

  Pour in the crushed tomatoes and chickpeas, then bring the mixture to a gentle simmer.

• 10

  Return the seared tofu to the pan and cook for 5 minutes to allow the flavors to meld.

• 11

  Remove from heat and stir in the Greek yogurt until the sauce is creamy and well-combined.

• 12

  Serve the tofu chana masala over the warm cooked basmati rice and garnish with fresh cilantro.