Turmeric Tofu & Chickpeas
Makes: 1 portion (serving size as shown)
Ingredients
GROUP A: TOFU
7 - 8 oz extra firm tofu
1/4 tsp + a pinch of salt
1/4 tsp ground allspice
1/4 tsp red chili powder
1/4 tsp ground nutmeg
1/2 tsp ground turmeric
1 tsp lime juice
1 tsp water
Ghee, for the pan (or any other cooking fat of choice)
GROUP A: CHICKEN
1/4 tsp minced ginger
1/4 tsp minced garlic
1/2 cup + 1 tbsp canned chickpeas, washed and drained
GROUP C: GARNISHING
2 - 3 tbsp plain full fat Greek yogurt
1/2 tsp lime juice
Pinch of salt
2 - 3 baby red radishes
Minced parsley
Cucumber
Pita bread (optional)
Method
Prep the tofu: In a small bowl, mix the lime juice, water, and spices from Group A. Press the block of tofu firmly with doubled-up paper towels or a clean kitchen towel and squeeze out as much water as possible. Cut the block into 1/2-inch cubes, place in a deep, wide container or bowl, and pour the marinade over the tofu. Set aside for 20 minutes.
Make the yogurt: Whisk together the yogurt, lime juice, and a sprinkle of salt; set aside till it is time to plate. Quarter the radishes and cut a few thin slices of the cucumber for garnishing.
Heat some ghee in a medium sized non-stick skillet. Sear the tofu on medium-high heat, till each side has developed crispy edges. While the tofu is cooking, let the chickpeas soak in the leftover marinade from the tofu. Lower the heat when done and transfer the tofu to a plate. Increase heat back up to medium, brush the skillet with some more ghee, and add the the minced garlic and ginger. Sauté till fragrant; add the chickpeas and lightly fry till they are golden brown and slightly charred in spots. Transfer to the same plate as the tofu. Lower heat and warm the pita in the same skillet.
Top off the tofu and chickpeas with the radish and cucumber and sprinkle a healthy dose of minced parsley. Serve with the yogurt and warm pita.
