Name: Silky Tofu Scramble with Chickpeas and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 250 g Extra Firm Tofu; 75 g Chickpeas (canned, drained); 30 g Baby Spinach; 1 medium Tomato; 1/2 medium Red Bell Pepper; 1.5 tbsp Olive Oil; 1/2 tsp Turmeric; 1/4 tsp Garlic Powder; Salt and Black Pepper to taste

Silky Tofu Scramble with Chickpeas and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Chickpeas and Spinach

Enjoy a vibrant vegan breakfast scramble featuring creamy extra firm tofu paired with hearty chickpeas, fresh spinach, and a medley of tomato and red bell pepper. Fragrant turmeric and garlic powder elevate this dish, while a touch of olive oil adds richness. Perfectly balanced to fuel your morning with a satisfying blend of protein, healthy fats, and vibrant vegetables.

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NUTRITION

Protein

29.7g

Fat

34.6g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

250 g Extra Firm Tofu

75 g Chickpeas (canned, drained)

30 g Baby Spinach

1 medium Tomato

1/2 medium Red Bell Pepper

1.5 tbsp Olive Oil

1/2 tsp Turmeric

1/4 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

1
Press the tofu gently to remove excess water, then crumble it into a bowl.
2
Heat 1.5 tablespoons of olive oil in a skillet over medium heat.
3
Add the crumbled tofu along with the turmeric and garlic powder; sauté for 2 minutes to allow the spices to bloom.
4
Add the chickpeas, diced tomato, and diced red bell pepper. Stir and cook for an additional 3-4 minutes until the vegetables soften.
5
Mix in the baby spinach and cook until just wilted, about 1-2 minutes.
6
Season with salt and black pepper to taste, then remove from heat.
7
Serve warm and enjoy a hearty, protein-packed, vegan breakfast scramble.