Runner’s Delight: Tofu with Chickpeas and Squash



After running a half marathon one day I came home with a huge appetite. Considering how important it is for the regeneration process to eat healthy immediately following a race or tough training session, I knew I needed to whip up some good food fast! That’s where this recipe originated from. Tons of protein to help rebuild the aching muscles and lots of healthy carbs in those chickpeas! No pasta on this plate required!
(Serves 2)

300g Tofu, cubed
1 yellow squash, sliced and halved
1 Tbs peanut oil
1 Tbs Olive oil
1 red or orange banana pepper, sliced in rings
350g Chickpeas (Garbanzo beans...call them what you will)
250 mL miso or vegetable bouillon
1 Tbs curry
Parsley to garnish
Salt
Pepper
Cayenne pepper

Heat the peanut oil over medium-high heat and sauté the tofu cubes until golden brown. Remove from pan and set aside.
In the same pan heat olive oil and sauté sliced peppers and yellow squash for 3-4 minutes. Add chickpeas and bouillon, then spice with salt, pepper, curry and cayenne according to taste. Simmer for 5 minutes.
Return tofu to pan for a minute to warm, then serve with parsley garnish.

Your muscles will thank you for it.

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