Name: Spanish-Style Chickpea and Vegetable Skillet with Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 14 oz firm tofu (pressed and cubed); 1 can (15 oz) chickpeas (drained and rinsed); 3 medium potatoes (diced into small cubes); 2 medium carrots (sliced into thin rounds); 2 cups fresh salad greens or lettuce (chopped); 1 cucumber (diced); 3 tablespoons olive oil; 1 teaspoon paprika; Salt and pepper to taste; 1 tablespoon garlic powder

Spanish-Style Chickpea and Vegetable Skillet with Tofu

A vibrant and hearty Spanish-inspired one-pan dish combining crispy tofu, chickpeas, and fresh vegetables. This colorful skillet is packed with protein and vegetables, perfect for a quick weeknight dinner that's both satisfying and healthy.

30 min

Easy

4 servings

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Taste Profile

Sweet3/10

Salty3/10

Sour1/10

Umami4/10

Spicy2/10

🥄 Texture

The skillet offers a contrast of textures: tofu cubes become lightly golden with a slightly crisp exterior and soft interior, while chickpeas remain creamy yet slightly firm. Diced potatoes and cooked carrots are tender with some bite, and the fresh salad and cucumber add a crisp, refreshing crunch alongside the warm components.

👃 Aroma

A warm, savory aroma of olive oil, toasted paprika and garlic dominates, with roasted potato and nutty chickpea notes. The tofu contributes a mild, earthy background scent while the fresh salad and cucumber add a clean green brightness.

🍷 Pairs Well With

A dry Spanish rosé or a crisp white (e.g., Verdejo or Albariño) pairs well; for a nonalcoholic option, sparkling water with a lemon twist complements the dish.

🥗 Side Dishes

Crusty bread or a baguette to soak up pan juices, saffron or lemon rice, and a small plate of marinated olives or grilled peppers; sautéed garlic spinach or a simple Spanish-style green salad would also work well.

Ingredients(10 items)

114 oz firm tofu (pressed and cubed)

21 can (15 oz) chickpeas (drained and rinsed)

33 medium potatoes (diced into small cubes)

42 medium carrots (sliced into thin rounds)

52 cups fresh salad greens or lettuce (chopped)

61 cucumber (diced)

73 tablespoons olive oil

81 teaspoon paprika

9Salt and pepper to taste

101 tablespoon garlic powder

Instructions

Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the diced potatoes and carrots, cooking for 8-10 minutes until they start to soften, stirring occasionally.

While the vegetables cook, cut the pressed tofu into small cubes. Add the remaining 1 tablespoon of olive oil to the pan with the potatoes and carrots.

Add the tofu cubes to the pan along with the drained chickpeas. Sprinkle with paprika, garlic powder, salt, and pepper. Stir gently and cook for 5-7 minutes until the tofu is lightly golden.

In a separate bowl, combine the chopped salad greens, diced cucumber, and diced carrots to make a fresh side salad. Season lightly with salt and pepper.

Serve the warm tofu and chickpea skillet on plates alongside the fresh vegetable salad. Drizzle any pan juices over the top if desired.