Hardgainer Jamaican Chickpea Curry
Five serving meal prep at $3.30 per serving.
Ingredients for protein prep:
1 Block extra-firm tofu
2 tsp arrowroot starch
1 tsp garlic powder
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp fresh cracked black pepper
1/2 tsp allspice
2 tbsp coconut oil
Ingredients for the rest of the dish:
1 medium yellow onion (chopped)
4 cloves garlic (minced)
2 green chilis (deseeded and chopped)
4 red potatoes (skin on)
2 tbsp Jamaican Curry Powder
2 tsp dried thyme
1/2 tsp allspice
2 tsp red pepper flake (this is my heat preference, but you do you)
1/2 tsp kosher salt
3 c. canned chickpeas (low sodium)
2 c. water
Preheat oven to 350F
The trick here is to take your tofu from the pack, slice it in half horizontally (like you're slicing to really thick pieces of cheese), and then wrap both slices in a tea towel inside a cookie sheet. Then, place another cookie sheet on top of the wrapped tofu and put any and all canned food items you can on the top cookie sheet. This will drain all that juice out of the tofu. See, tofu is like a sponge, and this will let all those flavors soak right in when you get rid of the rest of the liquid!
After that is done, dice into 1/2 in cubes, and combine with the other protein prep items and stir gently to coat.
Add the coconut oil to the pan and pan sear your tofu on all sides until golden and delicious. Take it out and set aside.
While the tofu cools, drop t the onion and garlic into the pan. Let things get fragrant while stirring and then add the potatoes and chilis. Let them heat for over medium-high heat until the edges start to color. Then add the water and cover. Simmer until the potatoes are fork-tender.
By this time, the tofu should be cool. Add the rest of the ingredients (including tofu) to the pot and stir to combine. Portion them out into your meal prep containers, and go ham on them tomorrow at lunch!