Spicy Tofu and Chickpea Mash
A quick, flavorful vegan mash combining spicy marinated tofu and protein-packed chickpeas with deliciously seasoned mashed potatoes.
5 min
Prep
15 min
Cook
4
Serves
440
Calories
Macros · per serving
31g protein
60g carbs
13g fat
Ingredients
For 4 servings
- 400 g firm tofu
- 2 cup canned chickpeas
- 800 g russet potatoes
- 2 tablespoon olive oil
- 3 tablespoon soy sauce
- 2 tablespoon sriracha
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
- 2 green onion
- 1 tablespoon lemon juice
Instructions
- 1
Peel and cube the potatoes. Place them in a pot of boiling water and cook for 10-12 minutes until tender.
- 2
While the potatoes are cooking, drain and rinse the chickpeas. Set aside.
- 3
Dice the firm tofu into small cubes. In a bowl, combine tofu cubes, 1 tablespoon of olive oil, soy sauce, sriracha, garlic powder, and paprika. Stir to coat evenly.
- 4
In a large non-stick pan, heat 1 tablespoon of olive oil over medium-high heat. Add marinated tofu and cook for 5-6 minutes until golden brown, stirring occasionally.
- 5
Once potatoes are tender, drain and return them to the pot. Mash the potatoes with a potato masher, seasoning with salt and black pepper to taste.
- 6
Add the chickpeas to the mashed potatoes and mix thoroughly. Adjust seasoning as needed.
- 7
Serve the mash topped with spicy tofu cubes, garnish with chopped green onion, and drizzle with lemon juice.
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