YOUR SOLIN GENERATED RECIPE
Spiced Chickpea Scramble with Avocado
Sautéed tofu and chickpeas seasoned with aromatic turmeric and smoked paprika, served with creamy sliced avocado for a hearty, protein-packed start to your day.
INGREDIENTS
0.5 cup canned chickpeas
10 oz firm tofu
5 tbsp nutritional yeast
0.25 whole avocado
1 cup baby spinach
1 tsp extra virgin olive oil
0.25 tsp ground turmeric
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp water
PREPARATION
Drain and press the firm tofu for 10 minutes to remove excess water, then crumble it into small pieces with your hands.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the crumbled tofu and the rinsed chickpeas to the pan, sautéing for 6-8 minutes until the edges of the tofu begin to turn golden brown.
In a small ramekin, whisk together the nutritional yeast, ground turmeric, smoked paprika, garlic powder, and water to form a smooth, thick sauce.
Pour the nutritional yeast mixture over the tofu and chickpeas, tossing frequently to ensure every piece is coated in the vibrant yellow seasoning.
Add the fresh baby spinach to the skillet and stir for 1 minute until the leaves are just wilted.
Season the scramble with sea salt and black pepper to enhance the savory flavors.
Plate the scramble immediately and top with the fresh avocado slices for a rich finish.