Smoky Paprika Tofu with Chickpeas and Spinach

Method

1. Step 1 of 12

   Press the tofu between kitchen paper under a weight for 5 minutes.

   • firm tofu
   5 min

   

2. Step 2 of 12

   Drain and rinse the chickpeas.

   • chickpeas

   

3. Step 3 of 12

   Halve the cherry tomatoes and slice the garlic.

   • cherry tomatoes
   • garlic

   

4. Step 4 of 12

   Cut the tofu into 2 cm cubes and toss them with the cornflour, 1 teaspoon of the paprika and a good pinch of salt.

   • firm tofu
   • cornflour
   • smoked paprika
   • salt

5. Step 5 of 12

   Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat.

   • olive oil

   

6. Step 6 of 12

   Fry the tofu for 7 minutes, turning occasionally, until the faces are golden and crisp, then lift onto a plate.

   • firm tofu
   7 min

   

7. Step 7 of 12

   Add the remaining oil and the garlic to the pan and cook for 30 seconds until pale gold.

   • olive oil
   • garlic
   1 min

   

8. Step 8 of 12

   Add the tomatoes and the rest of the paprika and cook for 4 minutes until the skins blister and the juices run.

   • cherry tomatoes
   • smoked paprika
   4 min

   

9. Step 9 of 12

   Stir in the chickpeas and cook for 3 minutes, pressing a few against the pan.

   • chickpeas
   3 min

10. Step 10 of 12

    Add the spinach in handfuls and stir until just wilted.

    • baby spinach

11. Step 11 of 12

    Return the tofu, squeeze over the lemon and season with salt and pepper.

    • firm tofu
    • lemon
    • salt
    • black pepper

12. Step 12 of 12

    Toast the bread slices in a dry pan for 1 minute a side and serve alongside.

    • sourdough bread
    2 min