This was tofu’s last chance with me. I’ve always wanted to like it and I do like it when other people cook it, but I just haven’t had much luck. I’ve always baked it with a sauce and this dish made me realize that I don’t like saucy tofu. Stir-fried tofu turns out slightly crispy on the outside but still soft.

The rest of the stir-fry includes chickpeas, zucchini, yellow squash, and kale. Mmm, all of my favorites! I had already increased the amounts of veggies called for but next time I make it, I’ll increase them even more.

Would you believe me if I said my 2 (almost 3!) year old ate it? He did. Because he thinks chickpeas are peanuts.

Lemony Chickpea Stir-fry
adapted from 101 Cookbooks
  • 2 tablespoon extra-virgin olive oil
  • salt
  • 1 small onion sliced
  • 1 can chickpeas
  • 8 ounces extra-firm tofu
  • 2 cup of chopped kale
  • 1 small zucchini chopped
  • 1 small yellow squash chopped
  • zest and juice of 1/2 a lemon
  1. Heat 1 tablespoon of the olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and yellow squash and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.



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