Mediterranean · Keto
Chickpea & Spinach Stir-Fry with Tofu
Mediterranean-leaning vegan stir-fry — small portion of chickpeas with diced tofu, wilted spinach, garlic, and lemon. Chickpeas are slightly higher in carbs than typical keto staples, so the portion is deliberately small.
Halal-friendly Vegetarian Gluten-free Easy
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
12g Net carbs
18g Protein
22g Fat
340 Calories
Per serving
Ingredients
- 200g (7 oz) Firm tofu, drained and cubed
- 60g (about 1/3 cup) Canned chickpeas, drained and rinsed (small portion)
- 150g (about 5 cups) Fresh baby spinach
- 2 tbsp Olive oil
- 1/3 (30g) Small onion, thinly sliced
- 3 cloves Garlic, minced
- 1 tsp Ground cumin
- 1/2 tsp Smoked paprika
- 1/4 tsp Red chilli flakes (optional)
- 1 tbsp Fresh lemon juice
- small handful Fresh parsley, chopped (to serve)
- to taste Fine sea salt and black pepper
Method
- Pat the tofu cubes dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pan-fry the tofu 4-5 minutes, turning, until golden on all sides. Transfer to a plate.
- Add the remaining olive oil to the pan. Add the onion and cook 2-3 minutes until soft.
- Stir in the garlic, cumin, paprika, and chilli flakes. Cook 30 seconds.
- Add the chickpeas. Sauté 3 minutes, pressing some down with a spatula to crisp slightly.
- Add the spinach in batches, tossing each addition to wilt before adding more. Total wilting time: 2 minutes.
- Return the tofu to the pan. Toss gently to warm through. Finish with lemon juice and season with salt and pepper.
- Plate and scatter with chopped parsley.
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