Skip to content
Chickpeas and brown rice in a creamy tofu sauce

Chickpeas and brown rice in a creamy tofu sauce


For the sauce

300g organic tofu
2 garlic cloves
1/2 tsp mustard
Juice of 1/2 a lemon
1 tap apple cider vinegar
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tsp nutritional yeast
Himalayan salt and black pepper to season

Remaining ingredients

1 onion, finely sliced
100g chestnut mushrooms, sliced
100g dried brown rice
100g cooked chickpeas


Start by preparing the rice, this will need to be boiled for around 45 minutes or prepare as instructed.

In the meantime, add all the ingredients for the sauce into a food processor and pulse together to make a smooth creamy sauce.

Add the onion to a pan with a little olive oil or coconut oil and saute for 5 minutes until cooked.

Once the rice is cooked, add it to the pan with the onion and mix in the cooked chickpeas. Add the creamy sauce, along with the mushrooms and
heat until the mushrooms are cooked to perfection, around 5-10 minutes.

Serve with a large salad or extra roasted veggies.
Next article Ginger and Turmeric Carrot Soup