Chickpea tofu protein power bowl

This is a great make ahead meal, it can be stored for 2 days in the fridge before being combined into a delicious meal. This has 20g of protein from the combo of tofu, peas, and chickpeas, which when served with garlicy lemony cavolo nero is lick your chopstick addictively fantastic.

tofu bowl

Ingredients: makes one bowl (but I recommend doubling and making enough for 2 days)

For the garlic lemon cavelo nero:

  • 1/4 bag of cavolo nero roughly chopped with roughest stems removed (kale would also work)
  • 1/2 tin of chickpeas
  • 1 clove of garlic
  • 1/2 lemon juiced
  • vegetable oil for stir frying
  • salt to taste

For the rest:

  • 50g of dry bulgar wheat
  • 1/4 block of firm tofu (cubed and stir fried with smoked paprika)
  • 1/2 cup of garden peas
  • 10 sugar snap peas halved
  • 1/2 carrot sliced into rounds
  • salt to taste

What to do:

  1. In a hot wok stir fry the garlic for about 30 seconds, then add the cavolo nero and cook for a minute or two until it goes a vibrant green.
  2. Add in the chickpeas and salt and cook until they’re warmed through and all combined, top with the juice of half a lemon.
  3. Cook the tofu by stir frying the blocks in a dry pan and scattering on some smoked paprika.
  4. In a small saucepan prep the bulgar according to packet instructions (takes about 15 minutes) cook the peas in the same pan at the same time.
  5. Meanwhile, chop the rest of the veg.
  6. When ready to eat, combine it all in a bowl and generously squeeze lemon on top.



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