FOUR 1-CUP SERVINGS
INGREDIENTS
One 16-oz can chickpeas (garbanzo beans), rinsed and drained
One 16-oz package firm or extra-firm tofu, drained
¼ cup diced onion
1 cup sliced baby bella or cremini mushrooms
2 tbsp water or vegetable broth
1 tsp ground turmeric
¼ tsp salt
Freshly ground pepper to taste
2 cups chopped curly kale
¼ cup nutritional yeast
Optional:
Kala namak salt
(aka black salt, see Note)
DIRECTIONS
Place the chickpeas in a medium bowl and lightly mash with a fork or potato masher. Don’t go overboard; the goal is to create a crumble-like texture.
Cut your tofu into workable chunks, and crumble with your hands into the bowl of mashed chickpeas.
In a medium skillet (cast iron is ideal), add the onion and mushrooms with the water and cook until the onion is translucent, about 5 minutes.
Add the tofu and chickpea mixture and cook until the tofu begins to slightly brown. Add the turmeric, salt, and pepper, and mix well.
Fold in the kale and cook until kale turns bright green. Mix in the nutritional yeast. Add the kala namak, if using. Remove from the heat.
Serve, and enjoy!
Note: Kala namak salt is high in sulfur compounds that can lend a subtle “egg” flavor when a small amount is added to dishes. A little bit goes a long way! In cooked dishes, try sprinkling a tiny bit on top just prior to eating, as the flavor can sometimes get lost during cooking and you might end up with a rotten egg dish before you know it.