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Stretching your Vegan Chickpea and Cabbage Curry


Cooked rice

Leftover Vegan Chickpea and Cabbage Curry

2 Tbsp olive oil

1 small onion chopped

1 block of firm tofu cut into 1/2 inch cubes

1 Tbsp Tamari


In a large skillet or wok, on medium high heat, add olive oil and Bittersweet Herb Farm Spices of India Seasoning.  Blend well. Add tamari and onion.  Cook onion until tender.  Add the tofu and cook until desired texture(We like ours crispy).  Pour in leftovers and heat thru.  Serve over cooked rice.  Enjoy!

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