Scrambled Tofu with Chickpeas and Spinach

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

Scrambled Tofu with Chickpeas and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Tofu with Chickpeas and Spinach

Enjoy a hearty non-dairy breakfast featuring crumbled firm tofu scrambled with protein-packed chickpeas and fresh spinach, accented by vibrant red bell pepper, sweet cherry tomatoes, and aromatic spices. This colorful dish is lightly sautéed in extra virgin olive oil, blending the savory flavors perfectly to kick-start your day.

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NUTRITION

552kcal
Protein
29.8g
Fat
32.7g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

230g Firm Tofu

100g Chickpeas

1 cup Spinach (30g)

1/2 medium Red Bell Pepper

1/4 medium Onion

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tsp Extra Virgin Olive Oil

Salt, Pepper, Turmeric to taste

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PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture, then crumble it into bite-sized pieces.

  • 2

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Sauté the diced onion and red bell pepper until softened, about 3-4 minutes.

  • 3

    Add the crumbled tofu to the skillet, then sprinkle with a pinch of turmeric, salt, and pepper, stirring to evenly coat the tofu with spices.

  • 4

    Mix in the chickpeas and allow them to warm through, about 2 minutes.

  • 5

    Fold in the spinach and cherry tomatoes, cooking just until the spinach wilts and the tomatoes soften slightly.

  • 6

    Drizzle the additional teaspoon of olive oil over the scramble for extra richness, stir well, and adjust seasoning if needed.

  • 7

    Serve hot, enjoying this savory and satisfying breakfast scramble.

Scrambled Tofu with Chickpeas and Spinach

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

Scrambled Tofu with Chickpeas and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Tofu with Chickpeas and Spinach

Enjoy a hearty non-dairy breakfast featuring crumbled firm tofu scrambled with protein-packed chickpeas and fresh spinach, accented by vibrant red bell pepper, sweet cherry tomatoes, and aromatic spices. This colorful dish is lightly sautéed in extra virgin olive oil, blending the savory flavors perfectly to kick-start your day.

NUTRITION

552kcal
Protein
29.8g
Fat
32.7g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

230g Firm Tofu

100g Chickpeas

1 cup Spinach (30g)

1/2 medium Red Bell Pepper

1/4 medium Onion

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tsp Extra Virgin Olive Oil

Salt, Pepper, Turmeric to taste

PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture, then crumble it into bite-sized pieces.

  • 2

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Sauté the diced onion and red bell pepper until softened, about 3-4 minutes.

  • 3

    Add the crumbled tofu to the skillet, then sprinkle with a pinch of turmeric, salt, and pepper, stirring to evenly coat the tofu with spices.

  • 4

    Mix in the chickpeas and allow them to warm through, about 2 minutes.

  • 5

    Fold in the spinach and cherry tomatoes, cooking just until the spinach wilts and the tomatoes soften slightly.

  • 6

    Drizzle the additional teaspoon of olive oil over the scramble for extra richness, stir well, and adjust seasoning if needed.

  • 7

    Serve hot, enjoying this savory and satisfying breakfast scramble.