Curry Tofu, Chickpeas and Tomatoes with Quinoa



I do not create dishes.  I am not a recipe maker.  However, this one is straight from my cabinets.  One night I made dinner from what we had…and voila!  It is one of my faves.  It’s great as a lunch leftover.  It’s also very malleable based on what you have in the cupboards.


  • 2 Tbsps. coconut oil
  • 4-5 cloves of garlic, minced
  • 1 28 oz. can of diced tomatoes
  • 1 package of firm tofu cubes
  • 1 28 oz. can of garbanzo beans
  • 1 15 oz. can of coconut milk
  • curry powder to taste
  • Salt and pepper to taste
  • 1 cup of uncooked quinoa

In a nonstick skillet melt the coconut oil over high heat.  Once it’s hot, put the cubed tofu in the skillet and let it brown–about 4-5 minutes.  Just as the tofu is finishing up, add the minced garlic. 

Start your quinoa.  Follow the package directions for one cup of uncooked quinoa.  The ratio for quinoa is the same as rice–1 part quinoa to 2 parts water. 

Without reducing the heat, add the tomatoes (do not drain them).  Then add the drained and rinsed garbanzo beans and the can of coconut milk.  Reduce heat to medium.

Add curry powder (I like a lot and add upwards of 4 tablespoons), and salt and pepper to taste.  Tonight I also added onion powder. 

Let it simmer for a few minutes for the coconut milk to thicken.

ImageIn bowls, put your cooked quinoa, then top with your curried concoction!  Enjoy!




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