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Masala Chickpeas with Blistered Tomatoes & Crispy Tofu

These easy masala chickpeas combine blistered tomatoes, crispy tofu, mango chutney, and fragrant spices for a flavorful vegan dinner served with rice or salad.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 425 kcal

Ingredients
  

  • 1 block extra-firm tofu pressed
  • 1 can chickpeas drained and rinsed
  • 2 cups cherry or grape tomatoes
  • 2 –3 tablespoons olive oil for cooking
  • 1 –2 tablespoons Arlo argan oil plus more for finishing
  • 1 –2 tablespoons mango chutney
  • 1 packet Brooklyn Delhi Masala Chickpeas optional

Seasoning Blend

  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon smoked or sweet paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder optional
  • Salt to taste
  • Black pepper
  • To Finish

Fresh cilantro or parsley

  • Lemon or lime
  • Mango chutney
  • Argan oil
  • Flaky salt optional

Instructions
 

Step 1: Prepare the Tofu

  • Press the tofu to remove excess moisture.
  • Cut it into cubes or tear it into irregular pieces.
  • I actually love tearing tofu for this recipe because those rough edges become extra crispy in the pan.
  • Pat it dry.
  • Season lightly with salt.

Step 2: Crisp Up the Tofu

  • Heat a large skillet over medium-high heat.
  • Add olive oil.
  • Once the pan is hot, add the tofu in a single layer.
  • Let it cook undisturbed for a few minutes before turning.
  • Continue searing until the tofu is golden brown and crisp on several sides.
  • Add the cumin, coriander, garam masala, paprika, garlic powder, and black pepper.
  • Toss until the tofu is coated.
  • Cook for another minute.
  • Transfer the crispy tofu to a plate.
  • Kitchen Technique: Don't Constantly Move Tofu
  • This is one of the biggest differences between soft tofu and crispy tofu.
  • Let the pan do the work.
  • If you constantly toss it, the tofu won't have enough contact with the hot skillet to develop that golden crust.
  • Give it time.

Step 3: Blister the Tomatoes

  • Add another splash of oil to the same skillet if necessary.
  • Increase the heat slightly.
  • Add the tomatoes.
  • Season with salt and pepper.
  • Let them cook without moving too much.
  • You want the tomatoes to develop dark blistered spots and begin to soften.
  • As they cook, some will burst.
  • That's exactly what you want.
  • The juices will begin creating a natural sauce in the bottom of the pan.

Step 4: Add the Chickpeas

  • Add the rinsed chickpeas directly to the blistered tomatoes.
  • Add the remaining masala seasonings.
  • Toss everything together.
  • Let the chickpeas cook for several minutes so they can absorb the tomato juices and spices.
  • If the pan gets dry, add a splash of water or vegetable stock.
  • You want the finished chickpeas to be moist and coated—not swimming in liquid.
  • Optional Shortcut
  • If you're using the Brooklyn Delhi Masala Chickpeas pack, add it at this stage.
  • You can use it instead of some or all of the additional seasoning depending on how intense you want the masala flavor.
  • This is also a great shortcut for busy nights.

Step 5: Bring Everything Together

  • Return the crispy tofu to the pan.
  • Instead of leaving the tofu in large cubes, I like to tear some of the seared tofu into smaller pieces and scatter it throughout the chickpeas.
  • That gives you crispy bits in almost every bite.
  • Add a spoonful of mango chutney.
  • You can either stir it through the chickpeas or leave little pockets of chutney throughout the dish.

Step 6: Finish With Argan Oil

  • Turn off the heat.
  • Add a generous drizzle of Arlo argan oil.
  • Finish with fresh cilantro or parsley and a squeeze of lemon or lime.
  • Taste.
  • Add more chutney if you want sweetness.
  • Add more lemon if you want brightness.
  • Add more masala if you want spice and warmth.
  • Then serve.
Keyword chickpeas, tofu