The promised recipe from my Instagram post.
Lemony Chickpeas and Crispy Tofu
14 oz. extra firm tofu
4 garlic cloves minced
2 tbsp sesame oil
2 tbsp olive oil
1 tsp margarine
2 cans chickpeas rinsed and drained
½ cup cropped arugula
½ cup cropped cilantro
I cup riced cauliflower
2 Tbsp lemon juice
2 Tbsp lime juice
1 Tbsp cornstarch
1 tsp granulated garlic
½ tsp red pepper flakes
½ tsp green salt (if you do not have green salt, use ½ tsp salt total)
¼ tsp salt + 1 pinch (omit if not using green salt)
¼ tsp paprika
Cut tofu into approx. 1 inch thick slices. Press to remove water.
In a medium size bowl combine cornstarch, granulated garlic, pepper flakes, green salt and salt. Mix well and set aside. Rinse and drain chickpeas, sprinkle with a pinch of salt.
Heat sesame seed oil in a large pan over medium heat. cook tofu until fairly crispy on both sides. Remove allow to cool then cut into chunks. Toss in dry mix.
In same pan, heat olive oil. Add minced garlic, cook until fragrant. Add tofu. Cook for 5 min. stirring constantly so it does not stick to the pan. Add chickpeas, cauliflower, cilantro and arugula. Cook for another 5 min. or so until arugula is wilting. Add lemon juice, lime juice and margarine. Turn heat down to medium low. Simmer for additional 5 to 10 min. until liquid in mostly gone.
Serve warm as is or with feta or goat cheese topping. Goes great with crusty bread or naan.
Mediterranean Chicken Skillet
I found this recipe on Gypsyplate. I added artichoke hearts, and used arugula and watercress instead of fresh herbs because that is what I had on hand. It turned out specular! That site has a slew of fantastic recipes so you should definitely go take a look.