Name: Spiced tofu with chickpea salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 9 oz extra firm tofu, patted dry and sliced into 1/2-inch slabs; 3/4 tsp ground cumin; 1/4 tsp salt; 1 tsp extra virgin olive oil; 1/3 cup canned chickpeas, drained and rinsed; 3.5 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 2 tbsp fresh parsley, chopped; 1 1/2 tsp tahini; 1 tbsp lemon juice; 1 tbsp water

Nutrition

Per serving

419 calories

Protein: 33g; 29% of calories
Carbs: 26g; 22% of calories
Fat: 25g; 49% of calories

Instructions

Prep 15 min · Cook 0 min

Rub the tofu slabs evenly with the cumin and half the salt on both sides.
In a small bowl, whisk the tahini, lemon juice, and water together until the dressing is smooth.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the tofu slabs in a single layer and cook for 4 minutes, flip, and cook for 4 minutes more until the edges are golden. Done when browned and crisp.
While the tofu cooks, combine the chickpeas, cucumber, cherry tomatoes, and parsley in a mixing bowl. Toss with the remaining salt and the tahini dressing.
Mound the chickpea salad onto the plate and top with the warm seared tofu slabs.

Nutrition

Ingredients

Instructions

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