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Tofu, Chickpea, and Spinach Stir-Fry
- Makes
4
Servings - Difficulty
Easy
By Jo Stepaniak
Published 2016
A tofu-and-vegetable stir-fry makes a wholesome, light supper any day of the week. The addition of a small amount of chickpeas in this version ramps up the protein and fiber while keeping the dish low in FODMAPs. Serve it with a side of hot rice or quinoa (see table 13) or FODMAP-safe toast or crackers.
Ingredients
1 tablespoon 12 ounces
Method
Put the oil in a large skillet (preferably nonstick) and heat over medium-high heat. When hot, add the tofu, chickpeas, and bell pepper and cook, stirring frequently, until golden brown in spots, about 5 minutes. Sprinkle with the herb blend, curry powder, and turmeric and stir until evenly distributed. Decrease the heat to medium, add the tomato and scallion greens, and cook, stirring frequent
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