Masala Chickpeas with Tofu
191kcal
Equipment
- a extra large sheet pan (around 13x21 inch or similar)
- a spatula
- measurement spoons
Ingredients
- 1 can (15.5 oz) chickpeas (washed and drained)
- 1 pound extra-firm tofu (drain, pat dry then cut into 1-inch cubes)
- 1 medium red onion (cut into cubes)
- 12 oz cherry tomatoes
- 3 tablespoons olive oil (or as needed)
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 teaspoon garam masala
- 1½ teaspoons ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon Kashmiri red chilli powder (or any red chili powder)
- ¼ teaspoon coarse kosher salt (or as needed)
- ⅛ teaspoon ground black pepper
- freshly chopped mint or cilantro (for serving - optional)
Method
- Preheat your oven to 425°F.
- Place the chickpeas, tofu, red onion, tomatoes, ginger, and garlic on a large sheet pan. Drizzle with olive oil and sprinkle the masala, cumin, coriander, red chili pepper, salt, and black pepper evenly over everything. Toss gently so all pieces are coated.
- Spread everything in a single layer and bake for 25 minutes, stirring once halfway through. The chickpeas should be slightly crispy, the tofu golden, and the tomatoes starting to blister and become juicy.
- Take the veggies out of the oven and let them cool for a few minutes. Stir in chopped mint or cilantro if you like, then serve with rice or a salad.
Nutrition
Calories191kcalCarbohydrates10gProtein10gFat13gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat8gSodium232mgPotassium424mgFiber2gSugar4gVitamin A457IUVitamin C22mgCalcium62mgIron2mg
Notes
Tofu: I used the Kirkland Signature Organic Extra-Firm Tofu.
For non-vegans: If tofu isn’t your thing, you can swap it with paneer. Halloumi works too, though it’s much saltier, so I don’t usually recommend it.
Storage: Store leftovers in an airtight container for up to 4 days.
Recipe was inspired by Cooking from the New York Times.