“Marry Me” Chickpeas and Tofu

4 servings

Ingredients:

• 2 tablespoons olive oil (split, 1 tablespoon and 1 tablespoon)
• 1 block (200 g) extra firm tofu, diced
• 3 cloves garlic, pressed
• 1 small yellow onion, chopped
• 1/2 cup sun dried tomatoes, chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon red chili flakes
• 1 15-ounce can chickpeas (drained and rinsed)
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 cup heavy cream
• 2 cups baby spinach
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

• Heat 1 tablespoon olive oil in a large pan over medium-low heat. Add the tofu to pan in one layer and let cook for approx. 3 minutes without stirring. Stir and let sit again in one layer for 3 minutes without stirring. Continue two more times until pieces are golden brown. Pour into separate bowl and sit aside.
• Add the other 1 tablespoon of oil into the pan. Add onions and cook for 1 minute, stirring frequently. Add garlic and cook for 1 more minute.
• Stir in sun-dried tomatoes, chickpeas, oregano, and red chili flakes. Cook for 2 minutes.
• Add tofu back into pan and cook for 1 minute.
• Add broth, tomato paste, cream and spinach and stir. Bring to a simmer over medium heat and cook for approx. 5 minutes. Add salt and pepper to taste.
• Remove from heat and stir in parmesan cheese.

Serve with bread for dipping. Enjoy!

Download printable recipe