Name: Silken Tofu Scramble with Sautéed Spinach and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Silken Tofu; 1 cup Chickpeas (cooked); 1 cup Baby Spinach; 1 tsp Olive Oil; 1/2 tsp Turmeric; 1/2 tsp Garlic Powder; 2 pinches Black Pepper; 2 pinches Salt

Silken Tofu Scramble with Sautéed Spinach and Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Silken Tofu Scramble with Sautéed Spinach and Chickpeas

A vibrant, protein-packed vegan breakfast featuring creamy silken tofu scrambled with aromatic spices, hearty chickpeas, and a boost of nutrient-rich spinach, all lightly sautéed in olive oil for a delicious start to the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

27.1g

Fat

15.7g

Carbs

53.9g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

1 cup Chickpeas (cooked)

1 cup Baby Spinach

1 tsp Olive Oil

1/2 tsp Turmeric

1/2 tsp Garlic Powder

2 pinches Black Pepper

2 pinches Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Drain and rinse the chickpeas if using canned, and set aside.
2
In a non-stick pan, heat the olive oil over medium heat.
3
Add the chickpeas to the pan and lightly sauté for 2-3 minutes until they begin to warm through and get a hint of crispiness.
4
Add the baby spinach to the pan and cook until just wilted, about 1-2 minutes.
5
In a bowl, gently mash the silken tofu with a fork to create a scramble-like consistency.
6
Stir in the turmeric, garlic powder, black pepper, and salt into the tofu.
7
Add the seasoned tofu into the pan with the chickpeas and spinach. Cook gently, stirring occasionally, for about 3-5 minutes until the tofu is heated through and well combined with the vegetables.
8
Taste and adjust seasonings if needed, then serve warm.