Name: Meal prep garlic tofu and chickpeas
Prep time: 45 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/2 lb firm tofu, pressed and cubed; 1 1/2 (15-oz) cans chickpeas, drained and rinsed; 1 1/4 lb asparagus, trimmed and cut into 2-inch pieces; 4 medium plum tomatoes, diced; 8 oz fresh spinach; 6 cloves garlic, minced; 1 1/2 tbsp olive oil; 1/4 cup low sodium soy sauce; 2 1/2 tbsp lemon juice; 1 tsp salt; 3/4 tsp black pepper; 1 tsp red pepper flakes

Nutrition

Per serving

2,095 calories

Protein: 172g; 31% of calories
Carbs: 176g; 31% of calories
Fat: 94g; 38% of calories

Instructions

Prep 45 min · Cook 0 min

Heat a 12-inch nonstick skillet over medium-high heat with half the olive oil. Add the tofu cubes in a single layer and half the salt. Cook until golden brown and crisp on all sides, about 10 minutes. Work in batches if necessary to avoid crowding the pan. Remove the tofu and set aside.
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 5 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 3 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 3 minutes.

Nutrition

Ingredients

Instructions

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