Description
Lemon-Pepper Tofu With Apricot-Chickpea Salsa is a vibrant, refreshing dish that combines zesty lemon and peppery tofu with a sweet and savory salsa. Each crispy bite of tofu bursts with flavor while the apricot-chickpea salsa adds a delightful crunch. Perfect for impressing guests or enjoying a cozy meal, this recipe brings restaurant-quality taste to your kitchen.
Ingredients
Scale
- 14 oz firm tofu
- 2 large lemons (juiced)
- 1 tsp freshly cracked black pepper
- 3 ripe apricots (diced)
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1/2 small red onion (diced)
- 2 tbsp olive oil
- 1/4 cup fresh herbs (cilantro or parsley)
Instructions
- Press the tofu between paper towels for 15 minutes to remove excess moisture.
- Cut the pressed tofu into cubes and marinate with juice from 1 lemon, black pepper, and 1 tbsp olive oil for at least 20 minutes.
- Heat a nonstick skillet over medium heat, add marinated tofu, and sauté until golden brown on all sides, about 10 minutes.
- In a bowl, mix diced apricots, chickpeas, red onion, chopped herbs, and juice from the second lemon.
- Serve crispy tofu topped with apricot-chickpea salsa, drizzled with remaining olive oil.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 plate (serves 4)
- Calories: 320
- Sugar: 6g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 0mg