YOUR SOLIN GENERATED RECIPE
Creamy Chickpea Scramble with Spinach and Rice
Savor a vibrant, protein-packed plant-forward breakfast featuring creamy mashed chickpeas and crumbled tofu, intertwined with tender spinach and a hearty serving of brown rice. Finished with a savory sprinkle of nutritional yeast and a hint of olive oil, this scramble is both satisfying and energizing.
INGREDIENTS
1/2 cup canned chickpeas (rinsed)
200 grams firm tofu
1/2 cup cooked brown rice
1 cup fresh spinach
2 tbsp nutritional yeast
1 tsp olive oil
Salt and pepper to taste
PREPARATION
Begin by draining and rinsing the canned chickpeas. Gently mash them in a bowl with a fork until they are partially broken up but still retain some texture.
Crumble the firm tofu into small pieces and add to the chickpeas. This mixture will serve as the base for your scramble.
Heat the olive oil in a non-stick skillet over medium heat. Add the tofu and chickpea mixture, stirring occasionally for about 3-4 minutes until heated through.
Add the cooked brown rice to the skillet and stir to combine evenly with the scramble.
Incorporate the spinach into the mixture and cook until it wilts, about 2 minutes.
Sprinkle the nutritional yeast over the scramble, and season with salt and pepper. Stir well to combine all the flavors.
Serve warm and enjoy your hearty, protein-rich breakfast scramble.