Silky Tofu and Chickpea Scramble Bowl with Spinach and Hemp Seeds

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

Silky Tofu and Chickpea Scramble Bowl with Spinach and Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Chickpea Scramble Bowl with Spinach and Hemp Seeds

Start your day with a vibrant, protein-packed scramble that brings together silky tofu, hearty chickpeas, nutrient-dense spinach, and crunchy hemp seeds. This vegan and gluten-free bowl is flavored with sautéed red bell pepper, onion, and garlic, enhanced with a pinch of turmeric and black pepper for an irresistible, satisfying breakfast.

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NUTRITION

484kcal
Protein
38.6g
Fat
19.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

200g Silky Tofu

0.75 cup cooked Chickpeas

2 tbsp Hemp Seeds

1 cup raw Spinach

1/4 medium Red Bell Pepper

1/4 small Onion

1 clove Garlic

Pinch of Turmeric

Pinch of Black Pepper

Dash of Salt

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PREPARATION

  • 1

    Drain and pat dry the tofu, then crumble it into bite-sized pieces in a bowl.

  • 2

    Rinse the chickpeas if using canned and slightly mash them with a fork, leaving some texture for a scramble-like consistency.

  • 3

    Dice the red bell pepper and finely chop the onion and garlic.

  • 4

    In a non-stick pan over medium heat, sauté the onion, garlic, and red bell pepper for about 3-4 minutes until softened.

  • 5

    Add the crumbled tofu and mashed chickpeas to the pan. Sprinkle with a pinch of turmeric, black pepper, and a dash of salt. Stir well to combine.

  • 6

    Cook the mixture for 5-7 minutes, allowing the flavors to meld and the tofu to warm through.

  • 7

    Stir in the fresh spinach and cook for another 1-2 minutes until wilted.

  • 8

    Remove from heat and transfer the scramble into a bowl. Top with hemp seeds for added crunch and extra protein.

  • 9

    Serve warm and enjoy your nutritious vegan, gluten-free breakfast scramble.

Silky Tofu and Chickpea Scramble Bowl with Spinach and Hemp Seeds

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

Silky Tofu and Chickpea Scramble Bowl with Spinach and Hemp Seeds

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Chickpea Scramble Bowl with Spinach and Hemp Seeds

Start your day with a vibrant, protein-packed scramble that brings together silky tofu, hearty chickpeas, nutrient-dense spinach, and crunchy hemp seeds. This vegan and gluten-free bowl is flavored with sautéed red bell pepper, onion, and garlic, enhanced with a pinch of turmeric and black pepper for an irresistible, satisfying breakfast.

NUTRITION

484kcal
Protein
38.6g
Fat
19.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

200g Silky Tofu

0.75 cup cooked Chickpeas

2 tbsp Hemp Seeds

1 cup raw Spinach

1/4 medium Red Bell Pepper

1/4 small Onion

1 clove Garlic

Pinch of Turmeric

Pinch of Black Pepper

Dash of Salt

PREPARATION

  • 1

    Drain and pat dry the tofu, then crumble it into bite-sized pieces in a bowl.

  • 2

    Rinse the chickpeas if using canned and slightly mash them with a fork, leaving some texture for a scramble-like consistency.

  • 3

    Dice the red bell pepper and finely chop the onion and garlic.

  • 4

    In a non-stick pan over medium heat, sauté the onion, garlic, and red bell pepper for about 3-4 minutes until softened.

  • 5

    Add the crumbled tofu and mashed chickpeas to the pan. Sprinkle with a pinch of turmeric, black pepper, and a dash of salt. Stir well to combine.

  • 6

    Cook the mixture for 5-7 minutes, allowing the flavors to meld and the tofu to warm through.

  • 7

    Stir in the fresh spinach and cook for another 1-2 minutes until wilted.

  • 8

    Remove from heat and transfer the scramble into a bowl. Top with hemp seeds for added crunch and extra protein.

  • 9

    Serve warm and enjoy your nutritious vegan, gluten-free breakfast scramble.