New! Crunchy Chickpea & Tofu Snack Mix
- 6 Servings
- 30 mins Prep Time
- 90 mins Total Time
- 310 Cal/Serving
|Total Fat 21g|
1 pkg Nasoya® Organic Extra Firm Tofu, or Nasoya® Organic Extra Firm Twin Pack, or Nasoya® Organic Cubed Super Firm Tofu
1 can chickpeas, about 15 oz
2 tbsp olive oil
1 cup roasted, salted almonds
2 tsp Cajun seasoning
2 tsp pumpkin pie spice
1 tsp sugar
- Freeze the tofu until solid, then defrost in the refrigerator. Defrosting will take 2 to 3 hours. Preheat oven to 375°F. Squeeze the tofu to remove excess moisture. Pat the tofu dry with kitchen towels or paper towels, then cut into 100 small cubes and squeeze the cubes gently to remove as much water as possible.
- Rinse the chickpeas and drain well. Rub dry with paper towels until surface is matte. Remove any loose skins.
- Combine the tofu cubes and chickpeas in a mixing bowl. Add the olive oil and gently stir to evenly disperse. Transfer to a parchment paper-lined or aluminum foil-lined rimmed baking sheet. Bake for about 35 to 45 minutes or until chickpeas are golden brown and tofu is crunchy, stirring once or twice.
- Let mixture cool in the pan, then place in a mixing bowl. Add the almonds and toss gently with either the seasoning mix or the pumpkin pie spice and sugar. Serve immediately. If serving later, reheat at 375°F until warm and crisp, about 5 minutes.