Ingredients:

  • 200g Extra-Firm Tofu, pressed and cubed
  • 400g canned Chickpeas (garbanzos), rinsed and patted dry
  • 2 cups Fresh Baby Spinach or Shredded Kale
  • 1 large Avocado, sliced into fans
  • 0.5 large Red Onion, finely sliced and marinated in lime
  • 1 tsp Smoked Paprika (Pimentón)
  • 0.5 tsp Cumin seeds or ground
  • 1 tbsp Nutritional Yeast
  • 2 tbsp Fresh Lime Juice
  • 1 tbsp Tahini or Almond Butter

Instructions:

  1. Add the tofu cubes. Cook for 5 minutes, turning occasionally, until the edges are golden and slightly 'shatter' when pressed.
  2. Toss the dried chickpeas into the pan with the tofu. Cook for another 3-4 minutes until the skins look slightly blistered.
  3. Sprinkle in the 1 tsp smoked paprika, 0.5 tsp cumin, and 1 tbsp nutritional yeast. Stir constantly for 60 seconds until the aroma is smoky and intense.
  4. Throw in the 2 cups of spinach. Stir for 30 seconds until the leaves are just beginning to collapse but remain vibrant green.
  5. Divide the warm tofu and chickpea mixture into two bowls.
  6. Top with the sliced avocado, the lime marinated onions, and a drizzle of the 1 tbsp tahini mixed with the remaining lime juice.