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
Serves 8
Ingredients:
- 1 (16-ounce) block firm tofu, drained of liquid
- 2 tablespoons sesame oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 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
Directions:
- Place a double layer of paper towels on a plate. Set 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 liquid out of the tofu. Let sit for 10 minutes.
- Heat sesame oil in a large skillet over medium-high heat. Cut tofu into cubes and place in the skillet. Cook, turning occasionally, until tofu is lightly browned. With a slotted spoon or spatula, carefully transfer tofu to a plate and keep warm.
- Add onion to the skillet and cook, stirring often, until softened. Add garlic, ginger, cumin, and coriander, stirring for 1 minute. Reduce heat to medium.
- Add spinach to the skillet, tossing to mix ingredients and wilt spinach. Add a bit of vegetable broth if the skillet gets dry.
- Stir in remaining broth, chickpeas, and tofu and cook until heated through. Serve warm.
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Vienna on 
I’m trying to weed out processed foods this year as much as possible – do you have any concerns about canned chic peas? Do they come frozen or raw? I don’t think I’ve ever seen them in the produce section at my grocer.
You can purchase dried chick peas and soak them overnight. There are also organic brands which have no additives, like salt.
Trinity, if you go to the bulk section of the health food store or supermarkets, you can find dried chickpeas, which you will have to cook on the stove, slow cooker, or pressure cooker. I’ve never seen frozen chickpeas in the supermarket, but you can certainly make a large batch yourself and freeze.
As for canned chickpeas, they are super convenient and a nutritious choice aside from the sodium. But as you notice in my recipes, I recommend all canned beans be rinsed before use — this washes off the liquid that is the source of sodium you see on the can label. Simply place canned beans in a colander and rinse with water. Let me know if you need anything else! ~M
This recipe sound delicious apart from the tofu, which I know is the main staple. I’m just having a hard time adjusting my taste buds to these new ingredients since I started eating healthier.
Any suggestions on easing in on the tofu? Does it help to cook in more pungent spices like these to absorb flavors?
tofu can be marinated in anything. I wrap mine up in paper towels and put a heavy cutting board and cans on it to drain it, then I put in a marinade for a while. I have also just rolled it in cornstarch and pan fried it after I drain it too.
Great question Coree,
Since tofu has a bland to mild flavor, spicing it up with marinades (since it will absorb them) is a good way to ease your tastebuds into tofu-based meals. If it’s the texture that is a bit unsavory for you, definitely press it to get the liquid out — this will give it a heartier texture. For the recipe above, you can even omit the tofu and add another two cups of chickpeas.
Another way to include tofu is by pureeing it in smoothies or “cream” sauces.
Oh, never thought about pressing the liquid out of tofu. It is more the texture for me, so I’ll see if this helps. Thanks again, Michele
This looks simply AMAZING. I saw this recipe on that juxtapost site, as my miso tofu kale salad was listed there, and I wanted to see what the site was all about. Anyway, I saw your photo of this dish and just had to visit your site. I may make this up next week even though it’s not cool here yet. Chickpeas, spinach and tofu are some of my favorite things and I love that you blended them all together in a warm dish.
xoxo,
Jackie
I am not a big fan of spinach. Is there anyway I could substitute the spinach with broccoli?
You certainly can substitute broccoli. Blanch broccoli for a couple of minutes then add to the skillet along with the onion.
I have never cooked with Tofu before. Want to start exploring it. Any suggestions on cooking tofu? I feel like tofu would be difficult to cook. Also, aren’t there different kinds of tofu? Which kind is recommended to cook with? Soft tofu?
Thanks,
Alison
I suggest picking up a cookbook on tofu to learn about the different types of tofu and many different ways to incorporate it into meals. Tofu is deliciously versatile — it can be enjoyed raw, cooked, crumbled, sliced, pureed and more. You can read about tofu on Miso Vegan. Click here.
Just made this tonight with some leafy greens I had on hand. It was great! Thanks for the specific directions on the tofu. I am new to cooking with it and this made it easy.