Mediterranean Chickpea Ragù with Crispy Tofu

TOFU+60g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

ragù

• 1 tbsp olive oil
• 2 shallots
• 5 cloves garlic
• 1 tbsp nori seaweed (crushed)
• 1 1/2 tbsp tomato paste
• 1 tsp Dijon mustard
• 2 tsp capers (crushed)
• 1 pinch chili flakes
• 200 g cherry tomatoes
• 400 g chickpeas (cooked)
• 150 ml water
• 2 tbsp nutritional yeast
• 1 lemon (juice)
• chives
• basil
• parsley
• 1 pinch black pepper
• 200 g broccoli
• 1 tsp salt

tofu

• 400 g firm tofu
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 2 cloves garlic (pressed)
• 1 tsp dried oregano
• 1/2 tsp sweet paprika
• 1/2 tsp smoked paprika
• 1/4 tbsp fennel seeds (crushed)
• 1 tbsp nutritional yeast
• 1 pinch chili flakes
• 2 tbsp water
• 1 tsp vinegar
• 2 tbsp cornstarch

Contains: gluten, mustard, soy

How to make it

1. Pat the tofu dry with a paper towel and tear it into roughly 2 cm pieces. Mix together the olive oil, soy sauce, pressed garlic, oregano, sweet paprika, smoked paprika, crushed fennel, nutritional yeast, chili flakes, water, and vinegar to form a marinade. Toss the tofu in the marinade and set aside while you prepare the ragù — or ideally marinate overnight in the fridge.

Nutrition