Crispy Turmeric Tofu & Chickpea Power Skillet

Who says high‑protein meals can’t be quick and delicious? This turmeric‑infused tofu skillet brings a vibrant crunch, hearty chickpeas, and a burst of bright flavor—all in a single pan. Ready in less than half an hour, it’s the perfect go‑to for busy evenings.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 block (14 oz) firm tofu
• - 1 can (15 oz) chickpeas, drained and rinsed
• - 1 tsp turmeric powder
• - 1 tsp ground cumin
• - ½ tsp smoked paprika
• - Zest of 1 lemon
• - 2 tbsp fresh lemon juice
• - 1 tbsp olive oil or avocado oil
• - 1 red bell pepper, sliced
• - 1 medium carrot, julienned
• - Salt and freshly ground black pepper, to taste
• - Fresh parsley, chopped (for garnish)
• - Optional: 1 clove garlic, minced

Instructions

1. 1. Press the tofu for 15 min to remove moisture, then cube.
2. 2. In a bowl, combine tofu with turmeric, cumin, smoked paprika, lemon zest, lemon juice, salt, and pepper. Toss until coated.
3. 3. Heat 1 tbsp oil in a large skillet over medium‑high heat. Add tofu and cook until all sides are golden and crisp, about 4–5 min. Remove and set aside.
4. 4. In the same skillet, add bell pepper, carrot, and optional garlic; sauté 2–3 min until slightly softened.
5. 5. Add chickpeas to the skillet, stirring for 2 min and letting them toast lightly.
6. 6. Return tofu to the pan; stir to combine and allow flavors to meld for 1–2 min.
7. 7. Taste and adjust seasoning, adding more pepper or lemon juice if desired.
8. 8. Remove from heat, sprinkle chopped parsley, and serve immediately over quinoa, brown rice, or enjoy as a protein‑rich main on its own.

Chef's Note

Pro tip: Pat tofu dry with paper towels before frying—this extra moisture removal ensures an extra‑crisp texture that can’t be beat.

Make-Ahead Tips

Prep the tofu and chickpeas a day in advance; store in airtight containers and re‑heat lightly in a skillet before serving.

Substitutions

- Tofu can be swapped for tempeh or diced seared chicken breast. - Chickpeas can be replaced with black beans, lentils, or any protein‑rich canned bean. - Use coconut oil for a deeper, tropical flavor boost.