Tofu with spinach and chickpeas

A healthy dish of vegan comfort food, this tasty combination of tofu, spinach and chickpeas is just what the the doctor ordered for a blue mood or a hearty meal to ward off the chilly winter weather. Impressive in presentation, this vegan dinner recipe is also ideal for entertaining.

Photo credit: Alan C. via Flickr

Tofu with spinach and chickpeas recipe

Serves 8

Ingredients:

• 1 (16 ounce) block firm tofu, drained of liquid
• 2 tablespoons sesame oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 6 cups spinach
• 2/3 cup vegetable broth
• 1 (15 ounce) can chickpeas or garbanzo beans

Directions:

1. Place a double layer of paper towels on a plate. Set the tofu on the plate and cover with another double layer of paper towels. Place a heavy object, like a cookbook, on the top plate to press the excess liquid out of the tofu. Let it sit for 10 minutes.
2. In a large skillet over medium-high, heat the sesame oil. Cut the tofu into cubes and place the cubes in the skillet. Cook, turning occasionally, until the tofu is lightly browned. With a slotted spoon or spatula, carefully transfer the tofu to a plate and keep it warm.
3. Add onion to the skillet and cook, stirring often, until softened. Add garlic, ginger, cumin, and coriander, stirring for 1 minute. Reduce the heat to medium.
4. Add spinach to the skillet, tossing to mix the ingredients and wilt the spinach. Add a bit of vegetable broth if the skillet gets dry.
5. Stir in the remaining broth, chickpeas and tofu, and cook until it’s heated through. Serve warm.

More vegan recipes

Vegan fettuccine Alfredo recipe
Vegan gumbo recipe
Vegan pasta salad recipe