Amy-jean M (noisylights) wrote in vegancooking,
Amy-jean M

Lemony Chickpea & Tofu Stirfry!

The other day I was craving something lemony, so I combined two recipes together, made some modifications, and came up with a vegan and totally deeelicious lemony chickpea & tofu stirfy. It is really easy, cheap, healthy and doesn't take very long to make. No photos though, sorry!

Lemony Chickpea & Tofu Stirfry

Step one: Tofu marinade:
1 package of extra firm tofu (16 oz, usually)
1 lemon
lemon juice (about 2-3tbs… I eyeball it)
olive oil (about 2tbs)
3 cloves of garlic
Salt &pepper

1. Cut the tofu into relatively thin slices and drain.

2. Mince the garlic and cut the lemon in half and then into thin slices.

3. In a ziploc bag, mix together the garlic, lemon slices & juice, oil and spices.

4. Cut the drained tofu into small squares and add to the marinade. Let sit in the fridge for at least half an hour.

Step two: How to make the stirfry:
Olive oil
Sea salt
3 green onions (or 1 small onion)
1 cup canned chickpeas, drained
1 cup chopped cabbage
2 small zucchinis, chopped
Tofu & marinade from above recipe

1. Heat oil and salt in a pan. Add the tofu (setting the marinade aside and tossing out the lemon slices) and chickpeas. Saute until the chickpeas are deeply golden and crispy, and the tofu is well-cooked and brown (it’ll take a while).

2. Add the chopped green onions and sauté for about 2 minutes before adding the cabbage. Cook for about another 2 minutes.

3. Remove everything from the pan onto a large plate and set aside.

4. In the same pan, add more oil and the zucchini. Saute until it starts to take on a bit of color, around two or three minutes.

5. Add the chickpea mixture along with the lemon marinade that was set aside and sauté for a few minutes more. Add salt, pepper, and more lemon juice to taste.

6. Nom it.
Tags: -appliances-stovetop/range/hob, -veganism on a budget, beans-chickpeas/garbanzo-beans, easy-recipes, stir-fry, tofu, vegetables-cabbage, vegetables-zucchini/courgette
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