This is a quick vegan meal that can be served straight up or over rice or quinoa. The cumin and coriander give it a lovely earthy flavor. Use whatever sturdy greens you have on hand - I had baby kale that needed eating up, but grown-up kale or spinach would be equally as delicious.
Tofu with Chickpeas & Greens (adapted from She Knows Vegan)
1 (14-oz.) package firm tofu, drained of liquid 2 t. sesame oil 1 large onion, chopped 3 cloves garlic, minced 2 T. minced fresh ginger 1 t. ground coriander 1 t. ground cumin 6 c. spinach/kale/Swiss chard/or other hearty green you like 2/3 c. vegetable broth 1 (15-oz.) can chickpeas or 1 (10 oz.) bag frozen green chickpeas
Drain the tofu and cut it into 1/2-inch cubes. Place a double layer of paper towels on a plate or a rimmed baking sheet. Set the tofu cubes on the plate/sheet and cover with another double layer of paper towels. Place a heavy object, like a stack of plates, on the top plate to press the liquid out of the tofu. Let sit for at least 10 minutes.
Spray a large skillet with cooking spray and place over medium heat. Add the onions and saute until translucent. Add the sesame oil and the tofu, then add the cumin and coriander and cook, turning occasionally, until tofu is lightly browned. Transfer tofu and onions to a plate and keep warm.
Add the greens and most of the broth to the skillet. Add garlic and ginger and toss the greens to wilt. Cook until the greens are tender - your time will vary depending on what sort of greens you're using. Add more broth if the skillet gets dry. Stir in chickpeas and the tofu mixture and cook until heated through. Taste and add Kosher salt and/or freshly ground black pepper to taste. Serve warm.
¿What are green chickpeas, anyway?
I came across these in the freezer section at Whole Foods one day a while ago, and they've been lingering in my over-stuffed freezer for a while now. Green chickpeas are fresh, young chickpeas, picked in their infancy - as opposed to the beige orbs we most often see. Those are left to ripen on the plant and then shrivel into the blonde pebbles that we buy in cans or bags. These young chickpeas are still green and encased in thin, pliant pods, much like edamame. Typically, fresh chickpeas are available only a few weeks a year in farmer’s markets and ethnic/specialty stores (I've never seen them, have you?), but as I did, you can find bags of fresh chickpeas in the freezer case. I've even heard they have them at Costco!