Name: Silky Tofu and Chickpea Scramble with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Silken Tofu; 1/2 cup Canned Chickpeas; 2 cups Baby Spinach; 2 tbsp Nutritional Yeast; 1 tsp Olive Oil; 1 slice Sprouted Grain Bread; 1/4 tsp Turmeric; 1/4 tsp Garlic Powder

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.

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Chickpea Scramble with Spinach

Sautéed chickpeas and silken tofu seasoned with turmeric and nutritional yeast, folded with fresh spinach and served with sprouted toast for a savory, buttery finish.

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NUTRITION

Protein

29.6g

Fat

12.6g

Carbs

46.9g

SERVINGS

1 serving

INGREDIENTS

150g Silken Tofu

1/2 cup Canned Chickpeas

2 cups Baby Spinach

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 slice Sprouted Grain Bread

1/4 tsp Turmeric

1/4 tsp Garlic Powder

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PREPARATION

1
Heat the olive oil in a large non-stick skillet over medium heat.
2
Add the chickpeas to the pan and lightly mash about half of them with a fork to create a varied texture.
3
Add the silken tofu, nutritional yeast, turmeric, and garlic powder to the skillet.
4
Stir gently to combine, breaking the tofu into large curds similar to scrambled eggs without over-mixing.
5
Add the fresh baby spinach and cook for 1-2 minutes until just wilted.
6
Season with a pinch of salt and black pepper to taste.
7
Serve the scramble immediately alongside a slice of toasted sprouted grain bread.