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

Pan-scrambled tofu and chickpeas tossed with tender spinach and golden aubergine, finished with a sprinkle of nutritional yeast for a savory, cheesy finish.

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NUTRITION

446kcal
Protein
34.9g
Fat
18.8g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

80g Canned Chickpeas

100g Aubergine

60g Baby Spinach

2 tbsp Nutritional Yeast

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Dice the aubergine into small, uniform cubes and sauté in a non-stick pan with the olive oil over medium heat until tender and lightly browned.

  • 2

    Crumble the extra firm tofu into the pan using your hands or a fork to create a variety of textures resembling a traditional egg scramble.

  • 3

    Stir in the drained chickpeas, nutritional yeast, and a pinch of turmeric if desired for color, cooking for 3-4 minutes until the mixture is heated through.

  • 4

    Add the fresh baby spinach to the pan and toss gently for 1 minute until the leaves are just wilted.

  • 5

    Season with a pinch of black salt (Kala Namak) to provide a classic eggy aroma and serve immediately while hot.

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

Pan-scrambled tofu and chickpeas tossed with tender spinach and golden aubergine, finished with a sprinkle of nutritional yeast for a savory, cheesy finish.

NUTRITION

446kcal
Protein
34.9g
Fat
18.8g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

80g Canned Chickpeas

100g Aubergine

60g Baby Spinach

2 tbsp Nutritional Yeast

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Dice the aubergine into small, uniform cubes and sauté in a non-stick pan with the olive oil over medium heat until tender and lightly browned.

  • 2

    Crumble the extra firm tofu into the pan using your hands or a fork to create a variety of textures resembling a traditional egg scramble.

  • 3

    Stir in the drained chickpeas, nutritional yeast, and a pinch of turmeric if desired for color, cooking for 3-4 minutes until the mixture is heated through.

  • 4

    Add the fresh baby spinach to the pan and toss gently for 1 minute until the leaves are just wilted.

  • 5

    Season with a pinch of black salt (Kala Namak) to provide a classic eggy aroma and serve immediately while hot.