High-Protein Vegan Tofu and Chickpea Curry
This high-protein vegan tofu curry combines tofu, chickpeas, and soy milk for a hearty, macro-friendly meal. It’s loaded with over 30g of protein, making it a great vegan dinner for fuelling recovery, muscle growth, and healthy meal prep.
Ingredients
Method
- Chop the onions and tofu and coat the bottom of a saucepan in fry light spray. Sauté the onions and tofu over a medium heat.
- While the onions and tofu are cooking, poke holes in your potato with a fork all around, wrap it in a paper towel, and put it in the microwave for 2 minutes. Flip, then microwave another 2 minutes. Chop the potato into small pieces.
- Once onions and tofu are sautéed, add the potatoes, chickpeas, curry paste, turmeric and soy milk to saucepan (you may not need all of the soy milk – it depends how thick you want the curry). Bring to high heat for about 5 minutes.
- In the meantime, in a separate pan, cook your rice according to packet instructions
- Serve the curry with the sautéed greens and enjoy!
Notes
Nutrition
Kcals:
Protein:
Carbs:
Fat: