Chickpea TOFU STIR FRY

WITH SPINACH , ZUCCHINI AND LEMON

This is a fantastic vegetarian or vegan meal and it can also be used as a healthy vegetable side dish. If you use it as a side dish, feel free to leave the tofu out. Serves 4 .

Ingredients

• 4 tbsp extra virgin olive oil, divided

• 1 medium size cooking onion, about 1 cup diced

• 1 14 oz can chickpeas, drained and rinsed

• 1 450 gram package of firm or extra firm tofu

• 2 small zucchini, diced into 1/2-1 inch cubes

• 2 cups of baby spinach

• 1/2 tsp salt, more to taste

• Freshly ground pepper to taste

• Zest and juice of 1/2 lemon

Directions

STEP ONE: Cut the tofu and place it on a paper towel and carefully blot it dry.

STEP TWO: In a large sauté pan, heat 2 tbsp oil over med high heat until shimmering.

STEP THREE: Add onion and chickpeas, toss with oil. Sprinkle with some of the salt. Spread mixture over the pan so that the contents are in one layer. Let cook undisturbed for 3-4 minutes, toss and repeat. Do this a few times so that parts of the chickpeas develop a crust and become golden brown in spots, the onion will be the same. Remove to a heat proof dish.

STEP FOUR: Put the pan back on the heat. Add 1 tbsp more of the oil and add tofu, toss to coat, cook undisturbed until the tofu has crusted, toss and allow the tofu to brown on a few sides. Sprinkle with a little salt. Remove the tofu and add it to the dish with the chickpeas and onions.

STEP FIVE: Put pan back on the heat, add the remainder of the oil, add zucchini, toss to coat, sprinkle with a little salt. Cook until the zucchini is golden brown all over, about 3-4 minutes, add the spinach by handful and toss until the spinach had wilted a little.

STEP SIX: Add the chickpea, onion, tofu mixture pack to the pan with the zucchini and spinach and gently toss through.

STEP SEVEN: Add the zest and juice of half a lemon. Gently toss.

STEP EIGHT: Remove to platter, sprinkle with pepper. Serve. ◆