A Healthy Dish Of
Vegan Comfort Food

A healthy dish of vegan comfort food, this tasty combination of tofu, spinach and chickpeas is just what the the doctor ordered for a blue mood or a hearty meal to ward off the chilly winter weather. Impressive in presentation, this vegan dinner recipe is also ideal for entertaining.

Tofu with spinach and chickpeas recipe

Tofu with Spinach and Chickpeas | SheKnows.com

Serves 8


  • 1 (16 ounce) block firm tofu, drained of liquid
  • 2 tablespoons sesame oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 6 cups spinach
  • 2/3 cup vegetable broth
  • 1 (15 ounce) can chickpeas or garbanzo beans


  1. Place a double layer of paper towels on a plate. Set the tofu on the plate and cover with another double layer of paper towels. Place a heavy object, like a cookbook, on the top plate to press the excess liquid out of the tofu. Let it sit for 10 minutes.
  2. In a large skillet over medium-high, heat the sesame oil. Cut the tofu into cubes and place the cubes in the skillet. Cook, turning occasionally, until the tofu is lightly browned. With a slotted spoon or spatula, carefully transfer the tofu to a plate and keep it warm.
  3. Add onion to the skillet and cook, stirring often, until softened. Add garlic, ginger, cumin, and coriander, stirring for 1 minute. Reduce the heat to medium.
  4. Add spinach to the skillet, tossing to mix the ingredients and wilt the spinach. Add a bit of vegetable broth if the skillet gets dry.
  5. Stir in the remaining broth, chickpeas and tofu, and cook until it's heated through. Serve warm.

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Tags: meat vegetarian meat

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Comments on "Tofu with spinach and chickpeas"

Marijane Friday February 16, 2014 | 2:28 PM

didnt use the tofu but it was very good.

Denise Smith February 10, 2014 | 4:14 PM

Followed almost exactly! Added additional diced clove of garlic. Didn't have enough spinach so odd combo of spinach and kale. Used silken lite tofu and it browned up fine..... About 15 minutes. Used full cup,of chicken broth and covered to steam spinach and kale, added chickpeas and tofu for about 8 minutes on medium. Also served on top of 1 cup cooked Jasmine rice cooked in one can of Lite coconut milk. Served with Siracha sauce! Amazing!!!!!!!!

Leah November 10, 2013 | 4:01 PM

The ginger is REALLY GOOD in this recipe! Thanks for a great one! (I used red onion)

Leiah September 06, 2013 | 9:26 AM

It's important that you fry the tofu in this recipe. Otherwise it ends up being it's normal white color, along with the pale chickpeas, and it doesn't make a very pretty presentation.

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