10 minutes crispy tofu chickpea tahini bowl

10 minutes crispy tofu chickpea tahini bowl
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This 10 minutes delicious crispy tofu chickpea tahini bowl is the perfect nourishing vegan meal.

Quick recipes should be a must-have. There is always a day when you are too busy to stay for even 30 minutes or longer in the kitchen. Recipes that only require 10 minutes or less but are still delicious and nourishing are our savers for days like this. This tahini bowl with mie noodles, chickpea, lemon, and crispy coriander tofu tastes amazing.

ingredients for the crispy tofu chickpea tahini bowl

  • tofu.

    It is an excellent source of protein. It has a good amount of calcium, magnesium, iron, and phosphorus.
  • mie noodles.

    You may know them as instant noodles are Asian yellow wheat noodles.
  • chickpea.

    You are free to use dry or canned chickpeas. If you are using dry chickpeas, please know you must cook them. There are different methods how to soften and cook chickpeas.
  • onion.

    Yellow or red, you choose.
  • garlic.

    As we are not using too many flavors, garlic is a must-have for this dish.
  • spring onion.

    It harmonizes perfectly with the other ingredients and gives the dish a fresh look.
  • bell pepper.

    Yellow and red pepper is used in this meal.
  • lemon.

    You will need the lemon zest to cook and then lemon slices to garnish the dish.
  • tahini.

    It makes the sauce so creamy, just perfect.
  • soy sauce.

    It will be needed for the marinade of the tofu cubes.
  • maple syrup.

    To add a little bit of a sweet taste to the dish.
  • spices.

  • mustard flour.

  • ginger powder.

  • garlic powder.

  • pepper.

  • coriander powder.

healthy vegan tahini bowl recipe with chickpea and tofu

how to store the chickpea tahini bowl

Store the crispy tofu chickpea tahini bowl in a container in the fridge for up to 3 days.

healthy vegan tahini bowl recipe with chickpea and tofu


10 minutes crispy tofu chickpea tahini bowl

10 minutes crispy tofu chickpea tahini bowl

Preptime: 2min

Cooktime: 10min



Ingredients for the recipe:
400gcooked chickpeas
2garlic clove
3spring onion
1red bell pepper
1yellow bell pepper
150gmie noodles
2tbspsoy sauce
1tbspmaple syrup
1tspblack pepper salt
1tspgarlic powder
2tspmustard flour
1tspginger powder
1tspcoriander powder
2tbspcoconut oil
  1. Cut the tofu into cubes and add them into a bowl.
  2. Add the coriander powder, garlic powder, ginger powder, salt, half of the mustard flour, and soy sauce to the tofu and mix it until well combined.
  3. Wash the vegetables.
  4. Zest a lemon.
  5. Peel the onion and garlic cloves.
  6. Chop the onion.
  7. Mash the garlic cloves.
  8. Cut the bell peppers into cubes.
  9. Cut the spring onion into rings.
  10. If you’re using canned chickpeas, rinse them.
  11. In a small pot, bring water to a boil and add some salt.
  12. When boiling, add mie noodles and cook as said in instruction.
  13. Put a pan on medium-high heat on the stove and add the coconut oil.
  14. When the oil is hot, fry the tofu cubes in it until golden brown and crispy ( this will take about 5 minutes). Don’t forget to toss the cubes upside down.
  15. When crispy, remove the tofu cubes from the pan and put them aside.
  16. Add the chopped onion to the pan and saute for about a minute.
  17. Add mashed garlic and lemon zest and saute for about 30 seconds.
  18. Add the spring onion and bell pepper cubes and saute for a minute.
  19. Add chickpeas and fry for a minute.
  20. Pour the water into the pan and bring it to a boil.
  21. Add tahini, black pepper, salt, and mustard flour when boiling.
  22. Cook for about 2 minutes.
  23. Serve the chickpea tahini in a bowl with mie noodles. Garnish with tofu cubes and lemon slices.
  24. ENJOY!

about me

Author of Cocos Tasty World, Coco
Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.

More about me

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10 minutes crispy tofu chickpea tahini bowl

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