Cumin Tofu, Chickpea & Tomato Skillet

Equipment

• Wide nonstick skillet
• knife
• mixing bowl
• thermometer for meat or seafood.

Before you begin

US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.

• Swap the fresh herb for another soft herb at the same weight. For dairy-free sauce, use plain soy yogurt; nutrition and allergens change.

Make it work

• Cook in batches if the skillet is crowded. Add yogurt off the heat to keep the sauce smooth.

Ingredients

• 450 g / 15.9 oz Firm tofu, drained and cubed
• 300 g / 10.6 oz Crushed tomatoes
• 300 g / 10.6 oz Chickpeas, canned, drained
• 12 g / about 2 5/8 tsp Olive oil
• 8 g / 0.3 oz Garlic, minced
• 120 g / 4.2 oz Plain nonfat Greek yogurt
• 20 ml / about 1 3/8 Tbsp Lemon juice
• 2 g / about 3/8 tsp Fine salt
• 0.5 g / about 1/4 tsp Black pepper
• 3 g / about 1 3/8 tsp Ground cumin

Step-by-step method

1. Prepare the starch or legumes
   Rinse and drain the chickpeas thoroughly. Weigh 300 g / 10.6 oz after draining. Set aside to warm in the skillet.
2. Cut and season
   Open and measure the crushed tomatoes. Drain and pat the tofu dry before cutting into 2 cm / 3/4 inch cubes. Mince the garlic. Season the protein with half the salt and all the ground cumin.
3. Cook the protein
   Heat half the oil in a wide nonstick skillet over medium-high heat. Add the firm tofu and cook for 8-12 minutes, turning, until the edges are golden. Work in batches if necessary. Transfer to a clean plate.
4. Cook the vegetables
   Heat the remaining half of the oil in the skillet over medium heat. Cook the crushed tomatoes for 8-10 minutes, stirring, until thickened slightly. Add all the garlic for the final 30 seconds. Add the chickpeas and heat until steaming.
5. Mix the finishing sauce
   Whisk the yogurt with all the lemon juice, remaining salt and pepper.
6. Combine and serve
   Return the cooked firm tofu and its juices to the skillet. Stir gently to distribute all the components, then divide between two plates. Take off the heat before spooning over all the yogurt sauce. Serve two equal portions.

Cook’s notes

Cook in batches if the skillet is crowded. Add yogurt off the heat to keep the sauce smooth.

Storage & reheating

• Cool promptly in shallow portions and refrigerate at 4°C / 40°F or below. Use within 3 days. Reheat cooked leftovers to 74°C / 165°F; keep the yogurt sauce cold and separate.

Allergens

Contains: milk, soy. Check packaged ingredients for additional allergens and cross-contact.

Approximate nutrition

Per serving: 682 kcal · Protein 59 g · Carbohydrates 57 g · Fat 30 g.

Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.