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 smashed chickpeas sautéed with fresh spinach and nutritional yeast, topped with sliced avocado for a rich, buttery finish.

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NUTRITION

470kcal
Protein
20.2g
Fat
33.7g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

150g Silken Tofu

1/3 cup Canned Chickpeas

2 cups Fresh Spinach

1 tablespoon Nutritional Yeast

1.5 tablespoons Extra Virgin Olive Oil

1/3 medium Avocado

1/4 teaspoon Ground Turmeric

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the drained chickpeas to the pan and lightly smash them with a fork to create a varied texture.

  • 3

    Gently fold in the silken tofu, breaking it into large, soft curds with a spatula.

  • 4

    Season with ground turmeric, nutritional yeast, and a pinch of sea salt.

  • 5

    Add the fresh spinach to the pan and toss gently until the leaves are just wilted.

  • 6

    Transfer the scramble to a bowl and top with fresh avocado slices before serving.

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 smashed chickpeas sautéed with fresh spinach and nutritional yeast, topped with sliced avocado for a rich, buttery finish.

NUTRITION

470kcal
Protein
20.2g
Fat
33.7g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

150g Silken Tofu

1/3 cup Canned Chickpeas

2 cups Fresh Spinach

1 tablespoon Nutritional Yeast

1.5 tablespoons Extra Virgin Olive Oil

1/3 medium Avocado

1/4 teaspoon Ground Turmeric

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the drained chickpeas to the pan and lightly smash them with a fork to create a varied texture.

  • 3

    Gently fold in the silken tofu, breaking it into large, soft curds with a spatula.

  • 4

    Season with ground turmeric, nutritional yeast, and a pinch of sea salt.

  • 5

    Add the fresh spinach to the pan and toss gently until the leaves are just wilted.

  • 6

    Transfer the scramble to a bowl and top with fresh avocado slices before serving.