Silky Tofu Scramble with Spinach and Chickpeas

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

Silky Tofu Scramble with Spinach and Chickpeas

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Chickpeas

Enjoy a light yet protein-packed tofu scramble infused with fresh spinach, hearty chickpeas, and a touch of nutritional yeast for an umami boost. This gluten-free, whole food-based breakfast is low in fat while delivering a smooth, delicious texture that makes mornings vibrant and satisfying.

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NUTRITION

345kcal
Protein
26g
Fat
9.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

1/3 cup Canned Chickpeas, drained

1 cup Baby Spinach

2 tbsp Nutritional Yeast

1/4 cup diced Red Bell Pepper

1/4 cup diced Yellow Onion

1 tsp Olive Oil

1/2 tsp Turmeric Powder

1/4 tsp Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced onion and red bell pepper to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.

  • 3

    Crumble the tofu into the pan, creating a scramble texture.

  • 4

    Stir in the turmeric powder, black pepper, and a pinch of salt, mixing well to coat the tofu evenly.

  • 5

    Add the chickpeas and baby spinach, and gently fold them into the scramble. Cook for another 2-3 minutes until the spinach wilts.

  • 6

    Sprinkle nutritional yeast over the scramble and stir to combine, allowing it to warm through.

  • 7

    Adjust seasoning to taste and serve immediately while warm.

Silky Tofu Scramble with Spinach and Chickpeas

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

Silky Tofu Scramble with Spinach and Chickpeas

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Chickpeas

Enjoy a light yet protein-packed tofu scramble infused with fresh spinach, hearty chickpeas, and a touch of nutritional yeast for an umami boost. This gluten-free, whole food-based breakfast is low in fat while delivering a smooth, delicious texture that makes mornings vibrant and satisfying.

NUTRITION

345kcal
Protein
26g
Fat
9.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

1/3 cup Canned Chickpeas, drained

1 cup Baby Spinach

2 tbsp Nutritional Yeast

1/4 cup diced Red Bell Pepper

1/4 cup diced Yellow Onion

1 tsp Olive Oil

1/2 tsp Turmeric Powder

1/4 tsp Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced onion and red bell pepper to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.

  • 3

    Crumble the tofu into the pan, creating a scramble texture.

  • 4

    Stir in the turmeric powder, black pepper, and a pinch of salt, mixing well to coat the tofu evenly.

  • 5

    Add the chickpeas and baby spinach, and gently fold them into the scramble. Cook for another 2-3 minutes until the spinach wilts.

  • 6

    Sprinkle nutritional yeast over the scramble and stir to combine, allowing it to warm through.

  • 7

    Adjust seasoning to taste and serve immediately while warm.