January 1st is often synonymous with good resolutions. For my part, I believe that every beginning of the month is a good time to introspect and update my intentions for the days to come. That is why, this year, instead of making a resolution list, I propose a vegetarian challenge. The month of January will be dedicated to vegetarian recipes and limit as much as possible the food waste. Over time, I have found that cooking home and finding alternatives to trade products is a reliable way to reduce its environmental footprint. Why not give yourself the trouble this year to think about our impact on our planet?
This recipe is therefore for my vegetarian friends or for those wishing to start the year 2019 with good resolutions. The texture differs from the tofu of the trade but the taste is much more present. And just like tofu, the ways to prepare it are limitless!
Small bonus: I’ll share on Instagram 5 ways to cook chickpea tofu during the week to help you discover this new ingredient:)!