Spicy Tofu Chips with Roasted Chickpeas and Veg

 

Tofu Chips!! Healthy Snack!!

Video taken from the channel: Hiromi’s Kitchen


 

Co-op Food | Vegan Spicy Roasted Chickpeas

Video taken from the channel: Co-op


 

Vegan ‘Flaky’ Fish & Chips #ad

Video taken from the channel: The Easy Vegan


 

Spicy Guizhou Kung Pao With Crunchy Chickpeas | Vegetarian Dish That beats Original Kung Pow Chicken

Video taken from the channel: Culinary Exploration


 

How To Make Spicy Roasted Chickpeas | Healthy Vegan Snack | TheVegetarianBaker

Video taken from the channel: The Vegetarian Baker


 

5 Ways To Make Chickpea Taste Delicious

Video taken from the channel: Tasty


 

Easy Crunchy Roasted Chickpeas How to Make Crunchy Chickpeas

Video taken from the channel: It Doesn’t Taste Like Chicken


Step 1. Pre-heat oven to 180°C, line a baking tray with baking paper and spray with a little olive oil. 100 g Tofu; ½ cup Canned Chickpeas; ½ tsp Garlic Powder; ½ tsp Onion Powder; ½ tsp Cayenne Pepper; 1 cup Green Beans. Spicy Tofu Chips with Roasted Chickpeas and Veg. Nutrition. 2020-08-17 Slice tofu into rectangular chips and spread across baking tray along with chickpeas. Cook for 6-8 minutes or when starting to brown.

Step 6. Serve Spicy Tofu Chips with Chickpeas with green beans. More on this topic. Tasty Tofu Burger; How Nutrition Impacts Injury. Spicy Garlic Roasted ChickpeasThe Flip Side of Aquafaba. I’m also always searching for ways to use chickpeas.

Because I love using aquafaba (the liquid that the chickpeas come in) as an egg replacer when baking (like I did in this clafoutis recipe), I need a good steady source of chickpea recipes. Because using the chickpea water without the chickpeas. Remove leaves from cauliflower head and trim off tough end of stem.

Cut a deep “X” at base of stem. Into a blender, add tomatoes, garlic, lime juice, ginger, thyme, coconut sugar, cumin, salt, cayenne, and pepper, and blend until smooth. Rub tomato. Sweet and Spicy Roasted Chickpeas: Chickpeas are roasted in brown sugar and spices for a healthy, crunchy. Roast until tender, about 15 minutes.

Whisk olive oil, lemon, garlic and most spices. Bring chicken broth and turmeric to a boil. Pour hot chicken broth over couscous and raisins in bowl and toss; Cover and rest 5 minutes. Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture and toss. Turn out tofu onto a cutting board and cut into about 15 rectangles.

Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Carefully add half of. Position an oven rack in center of oven. Preheat oven to 425°F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan.

In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper.

Spread everything out to a single laye.

List of related literature:

Add the tofu, curry powder, red pepper flakes, jalapeño pepper, salt, and pepper and stir to coat the vegetables with the oil and spices.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

WHY THIS RECIPE WORKS: For tofu with a crispy outer coating and bold, spicy-sweet flavor, we made crispy tofu fingers and tossed them with a sweet and spicy chili glaze.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the garbanzo beans, olive oil, cilantro, jalapeño, lemon juice, tahini, hot sauce, and salt to the bowl.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Cook coriander seeds, cumin seeds and pistachios with a smattering of sea salt and pepper in a non-stick frying pan over medium heat, stirring for 4 minutes or until aromatic.

“4 Ingredients: Fast, Fresh and Healthy” by Kim McCosker
from 4 Ingredients: Fast, Fresh and Healthy
by Kim McCosker
Hay House, 2010

Try this spicy and tasty spin on my favorite Kale Chips.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Gently stir in panko, processed chickpeas, remaining 2 tablespoons yogurt, remaining scallions, remaining 2 tablespoons cilantro, and shallot until just combined.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Make a vegetarian version of these with drained tofu.

“The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites” by Naomi Imatome-Yun
from The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
by Naomi Imatome-Yun
Callisto Media Incorporated, 2015

2 While the pita wedges are browning in the oven, place the garbanzo beans, water, garlic, tahini, lemon juice, and cumin in a blender or food processor and process until smooth and creamy.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

Add the tofu, soy sauce, and sugar.

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
from The Hakka Cookbook: Chinese Soul Food from around the World
by Linda Lau Anusasananan
University of California Press, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

35 comments

Your email address will not be published. Required fields are marked *

  • Omg literally the best thing ever!!!! Mine were a lil toasty because I forgot about them but they were soooooo delicious! New sub and thanks! 14 thumbs up! (I have a family of 7)

  • YouTube randomly suggested me this video for no reason but I’m so glad! Gonna try that for today’s snack! But why do I only discover this channel when it’s over??
    Girll I hope you’re OK and that life is great for you!

  • taps chip

    “that means we’ve got a crisp and hard exterior but beneath that a lovely soft fluffy centre just like me awwwhh!” throws chip

  • Chickpea doesnt mean all vegetarian dishes. They go great along with chicken and some other meat dishes too. Feels like whoever created videos just followed the vegterian cookbook

  • I love your videos and am so making this. Try celery root maybe alternating strips of it between the tofu layers, maybe? Try egg replacer in your fish batter it will make it crunchier; about two dry tsp per flouring of the coating size you are using in the video here is one link https://www.swansonvitamins.com/bobs-red-mill-gluten-free-egg-replacer-12-oz-340-grams-pwdr?SourceCode=INTL4071&DFA=1&UTM_Medium=Shopping&UTM_Source=GOOGLE&UTM_Campaign=SWAN_National_Gen_Shopping_Null_Null_All+Products_Low+4055-01+Food+and+Beverage&UTM_Content=PRODUCT_GROUP&SourceCode=INTL4071&ds_rl=1262629&ds_rl=1263854&ds_rl=1262629&gclid=Cj0KCQjwn7j2BRDrARIsAHJkxmy198hNvmcOKuMoBXHsgjT9tNTA_qGrexQrbKANAI-FW921gmZqbgaAjDTEALw_wcB

  • I thought it was worth mentioning that I personally put herbed sea salt, garlic salt, and a bit of cayenne pepper on mine and it is deee-heee-licious

  • Yes I love my chickpeas with curry powder or EVOO and parmesan cheese or S n P or dill and salt or Sriracha salt or smoked paprika and cumin �� well those are my faves ������

  • So happy I found this video You made an old lady laugh,you are so likable, funny, get to the point with clear instructions and I love your kitchen. Have now subscribed, look forward to more and hope you had a great time in Mexico Thanks again

  • wow do i feel dumb for patting my chickpeas dry! duh!….and online the recipe i was following says 25 minutes at 360 degrees im excited to finally get them crispy after this video…my dog love roasted chick peas too!

  • i finally made these and it was one of the nastiest meals ive ever had, hope it was my fault in some way…
    it tasted SO bad i couldnt handle more than a hand full of them before i started coughing like crazy because they are crazily dry

  • I just have a question is this healthy? Just asking because I am on a diet and want to try them but idk if it is healthy or not ��

  • They taste good but definitely not crunchy. �� Only thing I didn different is I used parchment paper and eyeballed the oil. Will most def try again because apparently it worked for everyone but me.

  • I made them for my Grandma for her birthday and she loved them!!! Me and my mom did as well. I recommend using garlic and lemon flavours. I had to put them in the oven for a little longer but they still got crispy. Thank you for this wonderful recipe and I appreciate your hard work and effort!!! ❤️❤️❤️

  • Chickpeas are my new favorite thing! I made your recipe and they came out perfect!!! I would love the wasabi flavor. Is there any suggestion for that?

  • So this is the second time making these according to your recipe, I don’t find them very crunchy. The second time was better that the first time. I thought my oven runs lower than I set it, so I bumped it up 25 degrees. I don’t get the crunchy noise yours make in the video. The outside is a bit crisp but the inside is not a bit mushy even. When I put a few in my mouth they get like paste. I made the tofu bites those came out great!

  • How to make Mexican style Chipeas

    First get them fresh like their green,next boil them for 5-10 minutes depends on how much ur cooking,next put some lemon salt and some Valentina!��Enjoy!!

  • I keep coming back to this. So crunchy! I use a home made taco seasoning on mine but this definitely solves the crunch issue. Love it!

  • People really eat chipeas out of cans,didn’t know that��I grew up picking chipeas out of the ground,washed them and cooked them,their were very delicious now I have some in my back yard,but theirs very little since it’s winter

  • Thanx for showing these Chickpea dishes��
    It has been a bag of Chickpeas sitting on top of my refrigerator since September untouched.

  • I made this because of this video and it’s soooooo gooooooood!!! One ‘fish’ is super filling so I put the rest in the fridge and they kept well in a tupperware

  • Chickpeas are already delicious, just cooked them then eat them with a bit of olive oil and onion and they are amazing. But I’m always for learning new ways to cook them, have a like!

  • If you like west indian food, you will like channa. Its fried chick peas. Boil chickpeas first. Then you saute onions, garlic, and hot pepper and add the chickpeas. Then put cumin and curry powder and put finely chopped scallion after you incorporate the spices. I love it!

  • This looks amazing! I’ve baked garbanzo beans before, and after a couple of days they start to get soggy. Any suggestions of how to keep them crispy for more than one day/ storage tips?

  • chickpea flour is nothing but besan Indians reading the comment will get me and chickpea fries are nothing but our bajiyas without adding veggies in them and chickpea flour omelet as rightly pointed out by @heena valecha there are many great indian recipes which can be made with chickpeas and those will have a much complex flavor profile and your taste buds will thank you!!!

  • Who needs Chips when you can easily make this! Totally making this:-)
    Also I would love to see a sweeter version. I am wondering if Cinnamon and Sugar would taste good on them. Hmm

    Thanks!

  • Hey I watch ur videos and love all ur recipes they are fun quick and easy. I am a mum to three kids so I always try ur recipes as they are so quick but I wanted to ask if u guys can do a video on filo pastry recipes pls

  • Did it. It was better then I expected, although it was one in a lifetime, too much fat for me xD
    Thank you for your hard work with the recipies tho, I tried quite a lot of them. Not all turned as I wanted (damn you christmast roast) but it was fun making them. Oh, my friend was sure I had sandwitch with some type of beef meet when she tried tofu bacon xD

  • Paused to wash and put chickpeas in oven to dry Lol.. I’m craving a nice savoury snack. Really hope this works. Back to watching
    Just realised I don’t know what temp to put oven on! Gas mark 6 and hoping for the best
    Update Gas mark 5 or 375°

  • great recipe, I’m getting my chickpeas ready.
    you sound a bit Russian, are you tho? ��
    also the quality of the video is really nice.
    and you look very cute.

  • I’m convinced chick peas are God’s way of challenging himself to make a food that tastes like cardboard and see if humans are dumb enough to eat them.
    And it worked, apparently.
    I’m glad my cousin ate them for me whenever the aunties made chorba, when I was a kid.

  • This looks great too! Thank you for telling us about it. Great job. We just started making videos. Love yours. Do you have any positive tips you can give us?

  • dial the fake youtube “personality” back by 90% and include basic things like OVEN TEMP in your video. you and the video was annoying af sorry. some of us just here for the recipe, which was 90 seconds into a 5 minute video and turned out to be some real basic white girl seasoning wtf. maybe you should react to cat videos instead of cooking just saying.

  • This looks great. I love chickpeas and spicy food. I was wondering if I can do this except fry instead of roast? I would add less oil when frying so do you think it might work?

  • Yayy I just bought some chickpeas, can’t wait to try this!

    ** Also note to anyone reading!!** if you guys buy canned chickpeas, be sure to save the water that comes with them in the can.. It’s called “aquafaba” and from what I hear makes a wonderful egg substitute for vegan baking (cookies, brownies, even macarons and merengue!):)

  • Made this tonight, faux fish was lovely really easy to do. Tartar and peas were great as well. Chips weren’t but this was because my oven is awful! Do try this, but if like me you don’t usually fry foodcook with the window open to get rid of the oily smell. 10/10