Maple Mustard Tofu with Marinated Chickpeas & Fennel

🥘 Ingredients

• Cooked Toasted Quinoa 3 cup
• chickpeas 1
• medium fennel bulb 1
• fennel seeds 1 tsp
• fat garlic cloves 2
• extra virgin olive oil 3 tbsp
• medium lemon 1
• pure pomegranate molasses 1 ½ tbsp
• Kosher
• Tofu Crumbles 1
• pure maple syrup 2 tbsp
• Dijon mustard 1.67 tbsp
• apple cider vinegar 5 tsp
• cayenne pepper ¼ tsp
• flat-leaf parsley leaves and tender stems and/or fresh dill leaves 1 handful
• Medjool dates 2-3
• Flaky sea salt

1. 1

   Gather: Cooked Toasted Quinoa , chickpeas , medium fennel bulb , fennel seeds , fat garlic cloves , extra virgin olive oil , medium lemon , pure pomegranate molasses , Kosher salt and freshly cracked black pepper, Tofu Crumbles , pure maple syrup , Dijon mustard , apple cider vinegar , cayenne pepper , flat-leaf parsley leaves and tender stems and/or fresh dill leaves , Medjool dates , Flaky sea salt .
2. 2

   Remove the Cooked Quinoa from the fridge. If desired, warm it up in the microwave.
3. 3

   Drain and rinse the chickpeas, then pat dry with a towel. Add to a large bowl.
4. 4

   Prep the fennel. Pick off the fronds and set aside for garnish. Cut off the stalks and discard. If the bulb is thick, shave the first layer with a peeler. Slice the bulb in half lengthwise and slice out the tough core. Slice the halved bulbs crosswise very thinly, using a mandoline or sharp knife. Add to the bowl with the chickpeas.
5. 5

   Optional: If using fennel seeds, add to a mortar and pestle or spice grinder, and coarsely crush.
6. 6

   Marinate the chickpeas. To the fennel and chickpeas, add the crushed fennel seeds if using, garlic, 1 1/2 tbsp olive oil, lemon zest, 2 tbsp lemon juice, pomegranate molasses, 1 tsp kosher salt, and pepper to taste. Toss well and marinate, tossing once or twice.
7. 7

   Fry the tofu. Heat a 12-inch (30 cm) frying pan over medium-high with 1 1/2 tbsp olive oil for 2 minutes. Add the Crumbled Tofu with a big pinch of salt and stir to combine. Spread out into an even layer and cook undisturbed for 3-4 minutes . Using a wide spatula, flip and cook for a total of 10 minutes, stirring occasionally, or until golden brown.
8. 8

   While the tofu cooks, prepare the other ingredients and prepare your side salad (if you’re making one). Glaze: In a small bowl, whisk together the maple syrup, mustard, vinegar, and cayenne pepper, if using. Herbs: Chop the parsley/dill and fennel fronds. Stir most of the herbs into the chickpeas and fennel, reserving some for garnish.
9. 9

   Pour the maple-dijon glaze into the tofu, tossing well to coat. Cook for 30 seconds or so, tossing constantly, or until the sauce coats the tofu well. Remove from the heat.
10. 10

    Assemble: Stir the quinoa into the chickpeas and fennel, using the liquid to coat the quinoa. Mix in the chopped dates, if using. Divide among bowls, then top with the tofu. Garnish with reserved herbs and a pinch of flaky salt, if desired. Serve with your side salad, if you made one.