A bright flavored healthy summery stir fry that comes together in under 30 minutes, making for the perfect weeknight meal.
Lemon Chickpea Tofu Stir Fry
- 2 tbsp olive oil
- fine grain sea salt
- 1 small onion (sliced)
- 14 oz canned chickpeas
- 12 oz extra firm tofu (drained and cubed*)
- 1 bunch kale (chopped)
- 2 small zucchini (peeled and chopped)
- zest and juice of 1 lemon
- 4 oz light feta cheese (crumbled)
- Press tofu between two glass plates with heavy object on top for 15 minutes. Once pressed, dice tofu into bitesized pieces. Combine juice of lemon and zest into small bowl. Pour ½ of lemon mixture over tofu to marinate.
- Heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add a pinch of salt, the onion, and chickpeas. Saute until the chickpeas are golden and the onion is tender. Stir in the tofu until it is heated through. Stir in the kale and cook until wilted. Remove everything from the skillet to a large plate and set aside.
- In the same skillet, heat the rest of the olive oil. Add in the zucchini, lemon zest and juice. Saute until golden, 3-4 minutes.
- Toss together the onion/chickpea mixture, zucchini, and feta cheese. Season to taste with salt and pepper.
Adapted from 101 Cook Books