Tofu, Spinach, and Chickpea Stir-Fry

This vibrant Tofu, Spinach, and Chickpea Stir-Fry combines the nuttiness of chickpeas with the earthiness of tofu and the rich flavor of sautéed Brussels sprouts and spinach. It's a delightful balance of textures and flavors, offering a nutritious and satisfying meal that's both vegan and gluten-free. Perfect for a quick weeknight dinner or meal prep!

Ingredients:

• 14 oz firm tofu, drained and cubed
• 2 cups frozen spinach, thawed and drained
• 1 lb Brussels sprouts, trimmed and halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts cut side down and sauté for about 5-7 minutes until they are golden brown and tender.
2. Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
3. Stir in the chickpeas, spinach, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. In a separate pan, heat the remaining tablespoon of olive oil and add the cubed tofu. Cook until golden and crisp on all sides, about 8-10 minutes.
5. Combine the tofu with the vegetable mixture in the skillet. Squeeze lemon juice over the top and gently toss everything together.
6. Serve warm, garnished with fresh parsley.