Ingredients:
- 2 tablespoons of extra virgin olive oil
- pinch of fine grain sea salt
- 1 small onion or a couple of shallots, sliced
- 1 cup of cooked chickpeas (canned is fine, if you don’t want to cook dried chickpeas)
- 8 ounces of extra-firm tofu
- 1 cup of chopped kale
- 2 small zucchinis, chopped
- juice of ½ lemon
Directions:
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat and stir in a pinch of salt, the onion, and chickpeas. Sauté until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, about a minute or so. Stir in the kale and cook for another minute. Remove everything from the skillet onto a large plate and set aside. In the same skillet, heat the remaining tablespoon of olive oil, add the zucchini and sauté until it starts to take on a bit of colour, two to three minutes. Add the chickpeas mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste and if needed, season with a bit more salt.
Serves 2-4
