When I don’t know what to make - I usually gravitate towards by super tasty balsamic tofu with smoky chickpeas! 🤩

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When I don’t know what to make - I usually gravitate towards by super tasty balsamic tofu with smoky chickpeas! 🤩

It has it all - a rich and smoky chickpea base flavoured with smoked paprika, red pesto and balsamic and then topped with crispy balsamic tofu.

It never lets me me down- here’s the recipe! Enjoy 🥰

Much love, Niki xxx

For the chickpeas;
1 leek roughly chopped
2 tbsp olive oil
4 garlic cloves sliced
1 tbsp smoked paprika
1 tsp cumin seeds
1 tsp oregano
1 tsp balsamic syrup/vinegar
2 tbsp red pesto
1 can chickpeas with the liquid
1 tsp sea salt

For the tofu;
3 tbsp balsamic syrup/vinegar
1 tbsp soy sauce
1 tbsp pure maple syrup
1 tsp smoked paprika
1/2 tsp garlic granules
1/2 tsp. Dijon mustard
Pinch sea salt & black pepper
200g smoked tofu

To top
A drizzle of coconut cream or yogurt
Toasted seseme seeds

Add the oil and leek to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
Add the chickpeas with their liquid, balsamic and red pesto to the pan and cook on a low heat for 5 minutes.
Season with salt and pepper.

To make the tofu;
Add the dressing ingredients to a tub and mix to combine
Cut the tofu into large cubes.
Coat each piece of tofu in the dressing

To cook;
Add a little oil to a pre heated griddle or frying pan and add the tofu.
Allow to cook on each side for a few minutes until crispy and a little charred.

To serve;
Serve the crispy tofu on the chickpeas and pour over a little coconut milk.
Top with toasted sesame seeds.

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