This recipe is from another one of my fave food blogs, 101 Cookbooks. It’s easy and the flavors mesh nicely together. I’ve made some slight modifications to the original.
Prep time: 30 minutes
Cook time: 15 minutes
Yield: 3 servings
- 2 tablespoon butter or extra-virgin olive oil
- fine grain sea salt and freshly ground pepper
- 1 small onion or a couple shallots, sliced
- 1 cup cooked chickpeas (canned is fine, if you don’t want to cook up a pot of dried chickpeas)
- 8 ounces extra-firm tofu (cut into bite size squares)
- 1 cup of chopped kale (you’ll want to remove the stem of the kale)
- 2 small zucchini, chopped
- zest and juice of 1/2 a lemon
Heat 1 tablespoon of the butter/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of butter/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.
Note: I’m not a big fan of tofu and I didn’t think it was that great in this recipe. I think this recipe would taste just as good without.You could probably even serve it over rice if you wanted to. The rice and beans will make a complete protein.