YOUR SOLIN GENERATED RECIPE
Silky Tofu Scramble with Sautéed Spinach and Chickpeas
Tofu and chickpeas sautéed with fresh spinach and savory nutritional yeast, finished with a pinch of turmeric for a vibrant, golden glow.
INGREDIENTS
7 ounces Extra Firm Tofu
1/2 cup Chickpeas
2 cups Baby Spinach
2 tablespoons Nutritional Yeast
1 teaspoon Olive Oil
1/3 cup Blueberries
1/4 teaspoon Turmeric
1/4 teaspoon Garlic Powder
PREPARATION
Drain the extra firm tofu and pat it dry with a paper towel to ensure a better texture.
Heat the olive oil in a large non-stick skillet over medium heat.
Crumble the tofu into the skillet using your hands or a spatula to create bite-sized scramble pieces.
Add the drained chickpeas, turmeric, and garlic powder to the pan, stirring well to coat the tofu evenly in the golden spices.
Cook for 5 to 7 minutes, stirring occasionally, until the tofu is heated through and slightly firm.
Stir in the nutritional yeast and season with a pinch of sea salt and black pepper to taste.
Add the fresh baby spinach to the skillet and toss gently for about 1 minute until the leaves are just wilted.
Remove from heat and serve the scramble immediately with a side of fresh blueberries for a bright, antioxidant-rich finish.