North African Tofu with Chickpeas

This tomato, zucchini, and chickpea dish is a hearty, healthy, and exotic treat for your taste buds.  It’s vegan and environmentally friendly!



  1. 16 oz extra-firm, low fat tofu, cut into strips
  2. 2 tbsp olive oil
  3. 1 medium onion, chopped
  4. 2 cups canned diced tomatoes, with liquid
  5. 1 cup dry white wine
  6. 1 cup vegetable stock
  7. ¼ tsp salt
  8. black pepper to taste
  9. 1 medium zucchini, diced
  10. 2 cups chickpeas, cooked
  11. 1 tbsp fresh mint leaves, minced


  1. In a large saucepan, sauté the tofu in oil until browned. Remove from the pan and set aside.
  2. In the same saucepan, cook the onion until softened.  Add the tomatoes, wine, vegetable stock, salt and pepper and bring to a boil.
  3. Add the zucchini and simmer, covered, for 20 minutes
  4. Stir in the chickpeas, tofu, and mint.  Simmer, uncovered, for 15 minutes or until the sauce thickens.

Bon appetit!


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3 Comments on “North African Tofu with Chickpeas”

  1. Marthafied January 12, 2013 at 5:17 pm #

    North African!! I am ALWAYS looking for new ideas and inspiration, this looks so delicious, clean and simple. Would be lovely on a hot sunny day as well with a crisp glass of white wine… Definitely gonna try this one!

    • utopiandreaming January 12, 2013 at 7:06 pm #

      With a crisp glass of white wine, of course! Hope you enjoy it.

  2. andhastings January 13, 2013 at 7:47 pm #

    Oh god, this looks absolutely incredible.

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