Regular intake of tofu lowers your bad cholesterol, it's also rich in calcium, so this would be a better choice for those who suffer from lactose allergy. There are numerous way to use this tofu, in soup,salad, smoothies, cakes, sandwich, gravies etc.... You can search online for tofu recipes and use it the way you desire.
Coming to chickpeas, which is again a rich source of protein, lowers your blood sugar level too. This is also rich in dietary fibre, which helps to control your weight gain. This is also a good source of folic acid and iron. If you would like to read more about tofu and chickpeas click here and here.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Spaghetti- 300 g
Tofu- 100 g ( diced into cubes)
Boiled chickpeas- 100 g
Coriander leaves- 6 stalks ( washed and chopped )
Garlic- 3 pods
Lemon- juice of 1 whole lemon
Olive oil- 2 tbsp
Honey- 1/4 tsp
Salt to taste
Cook the spaghetti,rinse it off in cold water and keep it separately. Grind together coriander leaves,garlic, lemon juice, honey, olive oil and salt. Mix together the spaghetti, tofu and chickpeas in a large bowl. Add the sauce and toss it up well until the spaghetti, tofu and chickpeas gets coated in the sauce. At the end if you wish you can add some freshly ground black pepper, I prefer to leave it as it is. This can be served as a meal by itself along with some extra salad if required. You can pack it for lunch. The good thing is, it taste good even when it's cold and you can make this well ahead of time and relax yourselves.
Along with coriander leaves, you can also mint or any other herbs of your choice. If you are not a big fan of tofu and you don't want to use them as cubes, crumble the tofu and use it in the recipe which taste even more better.
Linking this recipe with Summer spirit, Love Lock series- Legumes started by Vidhya, Beat the Heat, Say Cheese, Bon Vivant- Savoury, Dish it Out, Cooking Concepts- Vegan Diet, Healthy Morsels- Pregnancy, Summer Splash event started by Kalyani