Name: Garlic tofu and chickpea stir-fry
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz firm tofu, pressed and cubed; 2/3 cup canned chickpeas, drained and rinsed; 5 oz asparagus, trimmed and cut into 2-inch pieces; 1 medium plum tomatoes, diced; 2 oz fresh spinach; 3 cloves garlic, minced; 1 tsp olive oil; 2 3/4 tsp low sodium soy sauce; 2 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes

Nutrition

Per serving

528 calories

Protein: 42g; 30% of calories
Carbs: 47g; 33% of calories
Fat: 23g; 37% of calories

Instructions

Prep 25 min · Cook 0 min

Heat a 12-inch nonstick skillet over medium-high heat with half the olive oil. Add the tofu cubes and a pinch of salt. Cook until golden brown and crisp on all sides, about 8 minutes. Remove the tofu from the pan and set aside. Done when tofu is golden brown and crisp.
Add the remaining oil to the same skillet. Add the chickpeas and asparagus, tossing frequently until the asparagus is bright green and slightly tender, about 4 minutes.
Stir in the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. Add the diced tomatoes and cook until they begin to soften and release their juices, another 2 minutes.
Return the seared tofu to the skillet. Add the spinach, soy sauce, lemon juice, and black pepper. Toss everything together until the spinach is just wilted and the tofu is heated through, about 2 minutes.

Nutrition

Ingredients

Instructions

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