Savory Chickpea and Tofu Scramble with Roasted Vegetables

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

Savory Chickpea and Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Chickpea and Tofu Scramble with Roasted Vegetables

Oven-roasted bell peppers and mushrooms paired with a savory tofu and chickpea crumble for a protein-rich breakfast that is wonderfully fragrant.

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NUTRITION

544kcal
Protein
50.3g
Fat
24.8g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

8 oz extra-firm tofu

0.13 cup chickpea flour

4 tbsp nutritional yeast

0.5 tbsp hemp hearts

1 cup cremini mushrooms

1 medium red bell pepper

0.5 tsp avocado oil

0.5 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp kala namak

0.25 tsp black pepper

0.25 cup water

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a small baking sheet with parchment paper.

  • 2

    Slice the cremini mushrooms and the red bell pepper into thin strips, then spread them on the baking sheet.

  • 3

    Drizzle half of the avocado oil over the vegetables and roast for 12 minutes until they are tender and slightly charred.

  • 4

    While the vegetables roast, whisk together the chickpea flour, nutritional yeast, turmeric, garlic powder, kala namak, black pepper, and water in a small bowl to create a smooth batter.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 6

    Drain the tofu and crumble it directly into the skillet using your hands or a fork.

  • 7

    Sauté the tofu for 3 minutes, then pour the chickpea flour batter over the tofu crumbles.

  • 8

    Stir the mixture constantly for 2 to 3 minutes until the batter thickens and coats the tofu in a scramble-like consistency.

  • 9

    Remove the roasted vegetables from the oven and fold them into the scramble.

  • 10

    Garnish with hemp hearts for extra protein and serve immediately.

Savory Chickpea and Tofu Scramble with Roasted Vegetables

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

Savory Chickpea and Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Chickpea and Tofu Scramble with Roasted Vegetables

Oven-roasted bell peppers and mushrooms paired with a savory tofu and chickpea crumble for a protein-rich breakfast that is wonderfully fragrant.

NUTRITION

544kcal
Protein
50.3g
Fat
24.8g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

8 oz extra-firm tofu

0.13 cup chickpea flour

4 tbsp nutritional yeast

0.5 tbsp hemp hearts

1 cup cremini mushrooms

1 medium red bell pepper

0.5 tsp avocado oil

0.5 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp kala namak

0.25 tsp black pepper

0.25 cup water

PREPARATION

  • 1

    Preheat your oven to 425°F and line a small baking sheet with parchment paper.

  • 2

    Slice the cremini mushrooms and the red bell pepper into thin strips, then spread them on the baking sheet.

  • 3

    Drizzle half of the avocado oil over the vegetables and roast for 12 minutes until they are tender and slightly charred.

  • 4

    While the vegetables roast, whisk together the chickpea flour, nutritional yeast, turmeric, garlic powder, kala namak, black pepper, and water in a small bowl to create a smooth batter.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 6

    Drain the tofu and crumble it directly into the skillet using your hands or a fork.

  • 7

    Sauté the tofu for 3 minutes, then pour the chickpea flour batter over the tofu crumbles.

  • 8

    Stir the mixture constantly for 2 to 3 minutes until the batter thickens and coats the tofu in a scramble-like consistency.

  • 9

    Remove the roasted vegetables from the oven and fold them into the scramble.

  • 10

    Garnish with hemp hearts for extra protein and serve immediately.