Masala Chickpeas with Tofu and Blistered Tomatoes

INGREDIENTS
1 (14-ounce) block firm or extra-firm tofu, drained 1 (14-ounce) block firm or extra-firm tofu, drained
3½ tablespoons ghee or vegetable oil 3½ tablespoons ghee or vegetable oil
Salt and black pepper Salt and black pepper
1 large red onion, finely chopped, some saved for garnish 1 large red onion, finely chopped, some saved for garnish
1 (2-inch) piece fresh ginger, finely grated 1 (2-inch) piece fresh ginger, finely grated
2 garlic cloves, finely grated 2 garlic cloves, finely grated
1 teaspoon ground tandoori masala (homemade or store-bought) 1 teaspoon ground tandoori masala (homemade or store-bought)
1 (15-ounce) can chickpeas, rinsed 1 (15-ounce) can chickpeas, rinsed
1 pint cherry tomatoes 1 pint cherry tomatoes
¼ cup fresh mint or dill leaves, chopped, plus more leaves for garnish ¼ cup fresh mint or dill leaves, chopped, plus more leaves for garnish
Lime wedges, for serving Lime wedges, for serving
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