YOUR SOLIN GENERATED RECIPE
Silky Tofu and Spinach Scramble with Roasted Chickpeas
Silken tofu scrambled with fresh spinach and turmeric, topped with spiced chickpeas roasted to a satisfying crunch.
INGREDIENTS
12 ounces Silken Tofu
1/2 cup Canned Chickpeas, drained and rinsed
2 cups Fresh Spinach
2 tablespoons Nutritional Yeast
1 teaspoon Extra Virgin Olive Oil
1/2 teaspoon Turmeric Powder
1/4 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the chickpeas dry with a paper towel and toss them in a small bowl with half of the olive oil, garlic powder, and a pinch of sea salt.
Spread the chickpeas on a parchment-lined baking sheet and roast for 20 minutes until they are golden and crisp.
While chickpeas roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the silken tofu to the skillet, using a spatula to break it into large, soft curds.
Stir in the nutritional yeast, turmeric, and a pinch of salt, mixing gently until the tofu is evenly colored and heated through.
Add the fresh spinach to the pan and fold it into the tofu until the leaves are just wilted.
Transfer the tofu scramble to a plate and top with the warm, crunchy roasted chickpeas.