One 15-ounce can of fire-roasted tomatoes, undrained
¼ to ½cuptomato sauce
⅛ to ¼teaspooncrushed red pepper flakes(optional)
Salt and pepper to taste
3 to 4fresh basil leaves, chopped
1cupfresh or frozen spinach leaves
Heat oil over medium-high heat in a large and wide saucepan.
Add the tofu to the saucepan. Cook for about 2 minutes, gently tossing every few seconds, until some of the edges are light yellow in color. You can cover the saucepan to accelerate this process. (Note: The tofu will cook more once you add the other ingredients, so make sure not to let it get too crispy now!)
Add the onion and garlic to the saucepan. Continue to sauté over medium-high heat, until the pieces of onion are translucent.
Add the red bell pepper and tomato. Continue sautéing over medium-high heat until the pepper is soft and the tomato is runny.
Add the chickpeas to the saucepan and stir. Add the fire-roasted tomatoes and tomato sauce and stir.
Add salt, pepper, fresh basil leaves and (optional, but highly recommended!) red pepper flakes. Stir. (Note: No, the red pepper flakes won’t overtake this dish – they just add a nice, subtle kick and complement the tomato and bell pepper flavors).
Cover the saucepan. Allow the dish to simmer for 20-25 minutes.
Stir in the spinach leaves. Allow the dish to simmer for 10-15 more minutes.
This dish makes between five and seven servings, depending on how hungry you are ;). Serve warm over spaghetti squash or your favorite grain. Some suggestions include brown rice, quinoa and farro.
Did you make this recipe? Please rate and comment below. I’d love to hear how it went for you!