Name: Tofu and chickpea broccoli bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 7 oz extra firm tofu, pressed and cubed; 1/3 cup canned chickpeas, drained and rinsed; 5 oz broccoli, cut into florets; 1 tsp olive oil; 1/4 cup plain nonfat Greek yogurt; 2 tsp lemon juice; 1/2 tsp garlic powder; 1/4 tsp smoked paprika; 1/2 tsp salt

Instructions

Prep 15 min · Cook 10 min

Combine quinoa, water, and a pinch of the salt in a small saucepan. Bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes until water is absorbed and grains show little spirals. Remove from heat and let rest covered for 5 minutes.
Place broccoli florets in a microwave-safe bowl with 1 tablespoon of water. Cover tightly and microwave on high for 3 minutes until bright green and tender when pierced with a knife. Drain and season with a pinch of the salt.
Pat the pressed tofu cubes very dry with paper towels. Heat olive oil in a nonstick skillet over medium-high heat. Add tofu and cook, turning occasionally, for 8 minutes until golden brown. Add chickpeas and cook 2 minutes more to heat through. Done when tofu is golden and chickpeas are hot.
Sprinkle the garlic powder, smoked paprika, and another pinch of salt over the tofu and chickpeas. Toss to coat for 30 seconds. In a small bowl, whisk the Greek yogurt, lemon juice, and remaining salt together.
Fluff the quinoa with a fork and place in a bowl. Arrange the seasoned tofu, chickpeas, and steamed broccoli on top. Drizzle with the yogurt sauce and serve.

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Ingredients

Instructions

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