Chef's Pick
10 min.
700 cal.
2 serv.
Hot
Cook time: 10 minutes
Wash, then chop zucchini into ¼-inch chunks; heat 1 tbsp oil in skillet over med-high, add to pan, season with salt/pep + sauté 3-4 min until tender
Drain + rinse chickpeas, set aside; Cut tofu into 1-inch cubes; heat 1 tbsp oil in skillet over med + sauté tofu 2-3 min until golden; stir in chickpeas + vindaloo sauce to warm 1-2 min
Toast 2 pitas until warm + golden; slice into wedges
Divide all between bowls with pita wedges on the side for dipping—tasty!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
700
29g
38
Saturated Fat
6g
30%
Trans Fat
0g
0mg
0%
730mg
32%
83g
31%
Dietary Fiber
18g
65%
Total Sugars
9g
Included 0g added sugars
0%
41g
0%
38%
131%
20%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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