< Back to Recipes

New! Crunchy Chickpea & Tofu Snack Mix

No ratings yet.
Crunchy Chickpea & Tofu Snack Mix
  • 6 Servings
  • 30 mins Prep Time
  • 90 mins Total Time
  • 310 Cal/Serving

Nutritional Facts

Cal./Serving 310
Total Fat 21g
Saturated Fat
Trans Fat
Cholesterol 0g
Sodium 320mg
Carbohydrates 16g
Dietary Fiber
Sugars 3g
Protein 15g

Ingredients

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

or

2 tsp pumpkin pie spice
1 tsp sugar

Preparation

  1. 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.
  2. Rinse the chickpeas and drain well. Rub dry with paper towels until surface is matte. Remove any loose skins.
  3. 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.
  4. 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.

Reviews

Rate and Review

Review

All fields are required. Your email address will not be published.
Reviews are moderated and will be published after review.

    Did You Know?


    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!