Rustic Tofu & Chickpea Skillet

A warm, one-pan meal with about 35–40g of protein per serving. High protein without feeling heavy, with rustic farmhouse flavours.

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 1 cup chickpeas, drained
• 1 small yellow onion, sliced
• 1 cup zucchini, chopped
• 1 cup baby spinach
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp smoked paprika
• 1 tsp thyme
• ½ tsp rosemary
• Salt & pepper to taste
• Optional: feta crumbles, olives, or walnuts

Instructions

1. Heat the olive oil in a skillet over medium heat.
2. Add the tofu cubes and cook until golden on all sides, about 6–8 minutes.
3. Add the onion and garlic; sauté until fragrant.
4. Add the zucchini and chickpeas; season with smoked paprika, thyme, rosemary, salt, and pepper.
5. Cook 5–7 minutes until the vegetables soften and the chickpeas warm through.
6. Fold in the spinach until just wilted.
7. Top with feta, olives, or walnuts for extra richness.

Roughly 500 calories per serving, with 35–40g protein and 8–10g fiber.