YOUR SOLIN GENERATED RECIPE
Silky Tofu and Spinach Protein Scramble with Chickpeas
Pan-scrambled tofu and hearty chickpeas tossed with wilted spinach and savory nutritional yeast, offering a rich and buttery finish.
INGREDIENTS
210 grams Extra Firm Tofu
80 grams Canned Chickpeas, rinsed
2 tablespoons Nutritional Yeast
60 grams Baby Spinach
1 teaspoon Olive Oil
1/4 teaspoon Ground Turmeric
1/4 teaspoon Black Salt (Kala Namak)
PREPARATION
Drain the extra firm tofu and pat it dry with a paper towel to remove excess moisture.
In a small bowl, crumble the tofu using a fork until it reaches a chunky, scrambled consistency.
Heat the olive oil in a non-stick skillet over medium heat.
Add the crumbled tofu and chickpeas to the skillet, stirring to combine.
Sprinkle the nutritional yeast and turmeric over the mixture, stirring well to ensure the tofu is evenly coated and turns a vibrant yellow.
Sauté for 5 to 6 minutes until the tofu is heated through and the chickpeas are slightly tender.
Add the baby spinach to the pan and toss gently for 1 minute until the leaves are just wilted.
Remove from heat and season with the black salt to provide a savory, egg-like flavor before serving immediately.