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Tofu with spinach and chickpeas

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

Photo credit: Alan C. via Flickr

Tofu with spinach and chickpeas recipe

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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