Tofu and Chickpeas in Barbecue Sauce

Tofu and Chickpeas in Barbecue Sauce

This is almost like a salad bowl. The hero of this dish is the chickpeas in barbecue sauce. In India, we are used to eating chickpeas a certain way, but this recipe takes the chickpeas to a whole new level. Try this and you would know what I mean.

Prep Time: 7-8 hours 

Cooking Time: 1 hour

Serves: 1-2

Ingredients Tofu and Chickpeas in Barbecue Sauce Recipe:

• Tofu: 1 packet. Cut in stripes and pan-fried in a few drops of olive oil.
• Chickpeas: 1 cup. Soaked overnight, boiled until done.
• Potatoes: 2. Boiled and cut into slices.
• Red cabbage: 1 cup.
• Honey*: 1 tbsp (* vegans can use maple syrup)
• Mustard Sauce: 1/2 tbsp
• Barbecue sauce: 3 tbsp
• Salt to taste
• Olive oil: 2 tsp
• Lemon juice: 1/2 tbsp
• Sesame seeds white or black or both: 1 tbsp

Method:

1. Barbecue chickpeas: Mix the chickpeas with the barbecue sauce.
2. Tofu: Cut in stripes and stir fry in a few drops of olive oil. Sprinkle some salt.
3. Red Cabbage: Cut in stripes.
4. Potatoes: Boil them, cut them into round discs, pan fry them if you like in olive oil.
5. Now put everything in a salad bowl, mix the maple/honey with mustard sauce and lemon juice. Mix well and now use this vinaigrette over the tofu, cabbage and potatoes.
6. Your salad is done. Sprinkle the sesame seeds before serving.

Tofu and Chickpeas in Barbecue Sauce

Recipe by Khushboo

Servings

2

servings

Prep time

8

hours 

Cooking time

1

hour 

Total time

9

hours 

Ingredients

• Tofu: 1 packet. Cut in stripes and pan-fried in a few drops of olive oil.

• Chickpeas: 1 cup. Soaked overnight, boiled until done.

• Potatoes: 2. Boiled and cut into slices.

• Red cabbage: 1 cup.

• Honey*: 1 tbsp (* vegans can use maple syrup)

• Mustard Sauce: 1/2 tbsp

• Barbecue sauce: 3 tbsp

• Salt to taste

• Olive oil: 2 tsp

• Lemon juice: 1/2 tbsp

• Sesame seeds white or black or both: 1 tbsp

Directions

• Barbecue chickpeas: Mix the chickpeas with the barbecue sauce.
• Tofu: Cut in stripes and stir fry in a few drops of olive oil. Sprinkle some salt.
• Red Cabbage: Cut in stripes.
• Potatoes: Boil them, cut them into round discs, pan fry them if you like in olive oil.
• Now put everything in a salad bowl, and mix the maple/honey with mustard sauce and lemon juice. Mix well and now use this vinaigrette over the tofu, cabbage and potatoes.
• Your salad is done. Sprinkle the sesame seeds before serving.