Name: Silky Tofu Scramble with Roasted Vegetables and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 130g Silken Tofu; 3 Large Egg Whites; 1/2 cup Canned Chickpeas, rinsed; 1/2 cup Diced Red Bell Pepper; 1 cup Baby Spinach; 1 tbsp Nutritional Yeast; 1 tsp Extra Virgin Olive Oil

Silky Tofu Scramble with Roasted Vegetables and Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Roasted Vegetables and Chickpeas

Pan-seared silken tofu and egg whites scrambled with spiced chickpeas and roasted peppers, finished with a sprinkle of savory nutritional yeast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.8g

Fat

11.8g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

130g Silken Tofu

3 Large Egg Whites

1/2 cup Canned Chickpeas, rinsed

1/2 cup Diced Red Bell Pepper

1 cup Baby Spinach

1 tbsp Nutritional Yeast

1 tsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the chickpeas and diced bell peppers with the olive oil and a pinch of sea salt.
3
Spread the vegetables on the baking sheet and roast for 15 minutes until the peppers are tender and chickpeas are slightly crisp.
4
While the vegetables roast, place a non-stick skillet over medium heat.
5
Add the silken tofu to the skillet, breaking it into small chunks with a spatula.
6
Whisk the egg whites briefly and pour them over the tofu, stirring constantly to create a soft, creamy scramble.
7
Once the egg whites are set, fold in the roasted chickpeas, peppers, and baby spinach.
8
Stir until the spinach is just wilted, then sprinkle with nutritional yeast and serve immediately.