Sesame Crusted Tofu with Spicy Zucchini, Chickpeas, and Rice
This plate of crispy sesame-crusted Tofu with spicy zucchini, crunchy yet tender chickpeas, and fluffy rice is a great meatless dinner. It’s a meal prep-friendly, spice-loaded vegan dinner life-saver. This sesame-crusted tofu with spicy zucchini, chickpeas, and rice is my go-to, regular life, comfort food meets spice heaven quick weeknight dinner. It’s a powerhouse of immune system boosting ingredients, with all the textures you could dream of.
Ingredients
Rice
- 1½ cups Rice
- 1 tbsp Curry Powder
- ½ tsp salt
Crusted Tofu and Vegetables
- 8 oz pack Tofu Patted dry and cut into ⅓ inch thick slices
- 2 tbsp Olive Oil divided
- 3 tbsp Cornstarch
- 3 tbsp Sesame divided
- 2 16oz cans Chickpeas Rinsed and drained
- 3 cloves Garlic finely chopped or minced
- 2 Spring Onions sliced
- 1 tsp Smoked Paprika
- 2 tsp Rosemary chopped
- ½ tsp Curry Powder
- Pinch of Salt and Pepper
- 2 Zucchinis cut into slices
- Juice from ½ Lemon
Instructions
- Cook the rice according to the package, but add 1 1/2 tsp curry powder to the rice as it cooks.
Cooking on the stove
- While the rice cooks, make the crusted tofu. Add cornstarch, 1 tablespoon sesame seeds, 1/2 teaspoon curry powder, and 1 teaspoon oregano to a shallow bowl or plate. Place the tofu in the bowl and carefully toss or turn to coat all the sides of the tofu in cornstarch/sesame seeds.
- Next, heat a large skillet and add olive oil. Place the tofu in the skillet in a single layer and cook until golden. Turn over and cook the other side until golden (it should take 1-2 minutes per side).Remove the crusted tofu from the skillet and set it on a plate. Add a tablespoon of olive oil to the skillet and pour in the sliced zucchini and chickpeas. Season with smoked paprika and salt. Let the vegetables cook for around 5 minutes while stirring occasionally until the chickpeas begin to turn crispy. Add the garlic, spring onions, rosemary, and the rest of the sesame seeds and cook for 1-2 more minutes while stirring. Remove from the heat and set aside.
- Once the rice is cooked drizzle lemon juice on top of the rice and fluff it with a fork to combine.Serve the rice in a bowl topped generously with roasted chickpeas and zucchini. Place the crusted tofu on top and garnish with a drizzle of sweet chili sauce.Enjoy.
Cooking in the oven
- Heat oven to 350F.
- While the rice cooks, make the crusted tofu. Add cornstarch, 1 tablespoon sesame seeds, 1/2 teaspoon curry powder, and 1 teaspoon oregano to a shallow bowl or plate. Place the tofu in the bowl and carefully toss or turn to coat all the sides of the tofu in cornstarch/sesame seeds.
- Place the zucchini, chickpeas, and spring onions in a bowl and toss with olive oil, smoked paprika, and salt. Place on a lined baking sheet and arrange the crusted tofu in a single layer in the center. Bake in the oven for 20 minutes before flipping the tofu and vegetables over and baking for 5-10 more minutes.
- Once the rice is cooked drizzle lemon juice on top of the rice and fluff it with a fork to combine.Serve the rice in a bowl topped generously with roasted chickpeas and zucchini. Place the crusted tofu on top and garnish with a drizzle of sweet chili sauce.Enjoy.