Silky Tofu and Chickpea Scramble with Leafy Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Tofu and Chickpea Scramble with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Chickpea Scramble with Leafy Greens

A pan-seared scramble of silken tofu and chickpeas seasoned with turmeric and nutritional yeast, served with wilted kale and slices of creamy avocado.

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NUTRITION

455kcal
Protein
30.7g
Fat
13.3g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

125g Silken Tofu

100g Cooked Chickpeas

1.5 tbsp Nutritional Yeast

1 cup Chopped Kale

40g Fresh Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Drain the silken tofu and canned chickpeas thoroughly.

  • 2

    Place the chickpeas in a non-stick skillet over medium heat and lightly smash a few with a fork to create texture.

  • 3

    Add the silken tofu, a pinch of turmeric for color, and the nutritional yeast to the pan, breaking the tofu into large curds.

  • 4

    Fold in the chopped kale and stir gently until the leaves are wilted and the tofu is heated through.

  • 5

    Season with a pinch of black salt (kala namak) for a savory, egg-like aroma and flavor.

  • 6

    Serve the scramble alongside a slice of toasted sprouted grain bread and top with fresh avocado slices.

Silky Tofu and Chickpea Scramble with Leafy Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Tofu and Chickpea Scramble with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Chickpea Scramble with Leafy Greens

A pan-seared scramble of silken tofu and chickpeas seasoned with turmeric and nutritional yeast, served with wilted kale and slices of creamy avocado.

NUTRITION

455kcal
Protein
30.7g
Fat
13.3g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

125g Silken Tofu

100g Cooked Chickpeas

1.5 tbsp Nutritional Yeast

1 cup Chopped Kale

40g Fresh Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Drain the silken tofu and canned chickpeas thoroughly.

  • 2

    Place the chickpeas in a non-stick skillet over medium heat and lightly smash a few with a fork to create texture.

  • 3

    Add the silken tofu, a pinch of turmeric for color, and the nutritional yeast to the pan, breaking the tofu into large curds.

  • 4

    Fold in the chopped kale and stir gently until the leaves are wilted and the tofu is heated through.

  • 5

    Season with a pinch of black salt (kala namak) for a savory, egg-like aroma and flavor.

  • 6

    Serve the scramble alongside a slice of toasted sprouted grain bread and top with fresh avocado slices.