Silky Tofu and Chickpea Scramble with Spinach

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

Silky Tofu and Chickpea Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Chickpea Scramble with Spinach

Silken tofu and chickpeas sautéed with fresh spinach and turmeric, finished with a sprinkle of nutritional yeast for a savory, buttery finish.

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NUTRITION

439kcal
Protein
33.2g
Fat
14.3g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

7.8 oz Silken Tofu

3/4 cup Canned Chickpeas, rinsed

4 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tsp Avocado Oil

1/2 tsp Ground Turmeric

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PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium heat.

  • 2

    Add the rinsed chickpeas to the pan and use a fork to lightly mash about a quarter of them to create a varied texture.

  • 3

    Gently slide the silken tofu into the pan, using a spatula to break it into large, soft curds.

  • 4

    Sprinkle the nutritional yeast and ground turmeric over the mixture, stirring gently to distribute the golden color without over-mashing the tofu.

  • 5

    Fold in the fresh spinach and cook for 1-2 minutes until the leaves are just wilted.

  • 6

    Season with a pinch of sea salt or black salt (Kala Namak) if available for an eggy flavor, and serve immediately.

Silky Tofu and Chickpea Scramble with Spinach

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

Silky Tofu and Chickpea Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Chickpea Scramble with Spinach

Silken tofu and chickpeas sautéed with fresh spinach and turmeric, finished with a sprinkle of nutritional yeast for a savory, buttery finish.

NUTRITION

439kcal
Protein
33.2g
Fat
14.3g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

7.8 oz Silken Tofu

3/4 cup Canned Chickpeas, rinsed

4 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tsp Avocado Oil

1/2 tsp Ground Turmeric

PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium heat.

  • 2

    Add the rinsed chickpeas to the pan and use a fork to lightly mash about a quarter of them to create a varied texture.

  • 3

    Gently slide the silken tofu into the pan, using a spatula to break it into large, soft curds.

  • 4

    Sprinkle the nutritional yeast and ground turmeric over the mixture, stirring gently to distribute the golden color without over-mashing the tofu.

  • 5

    Fold in the fresh spinach and cook for 1-2 minutes until the leaves are just wilted.

  • 6

    Season with a pinch of sea salt or black salt (Kala Namak) if available for an eggy flavor, and serve immediately.