Brittnie's Vegan Tofu and Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
-1 pat/container Nasoya Cubed Firm Tofu-1 can of garbanzo beans-3 cloves of garlic, pressed or chopped-6 tbsp Kikkoman Light soy sauce-6 tbsp Maple syrup-.5 cup (~5 spears) chopped asparagus-1 small onion, chopped-2 tsp olive oil
1. Drain tofu cubes by wrapping them in paper towels and placing them under a cutting board. Weigh down the cutting board with canned goods (or anything heavy). Let this stand for 10 minutes. Place tofu into a bowl.
2. In a small bowl, mix together the maple syrup, soy sauce and garlic. Pour the mixture over the tofu. Let it marinate for at least 20 minutes.
3. Heat the olive oil in a skillet on medium-high heat. Saute the onion until it is just softened.
4. Add the tofu, without the marinade (but don't discard the marinade).
5. Add the asparagus.
6. Stir-fry until the tofu starts to brown.
7. Add the chickpeas. Stir-fry until at least heated through.
8. Pour half of the remaining marinade over the dish, and stir a few more times.
9. Place recipe into a serving dish. Enjoy!
Serving Size: Makes approximately 4 1-2 cup servings
2. In a small bowl, mix together the maple syrup, soy sauce and garlic. Pour the mixture over the tofu. Let it marinate for at least 20 minutes.
3. Heat the olive oil in a skillet on medium-high heat. Saute the onion until it is just softened.
4. Add the tofu, without the marinade (but don't discard the marinade).
5. Add the asparagus.
6. Stir-fry until the tofu starts to brown.
7. Add the chickpeas. Stir-fry until at least heated through.
8. Pour half of the remaining marinade over the dish, and stir a few more times.
9. Place recipe into a serving dish. Enjoy!
Serving Size: Makes approximately 4 1-2 cup servings
Nutritional Info Amount Per Serving
- Calories: 329.6
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,367.2 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 5.2 g
- Protein: 8.5 g
Member Reviews