YOUR SOLIN GENERATED RECIPE
Silken Tofu and Spinach Scramble with Chickpea Toast
Silken tofu and plant-based eggs scrambled with fresh spinach, served over sprouted toast with protein-rich mashed chickpeas and a pinch of savory black salt.
INGREDIENTS
150g Silken Tofu
60g Plant-based egg liquid
15g Nutritional Yeast
60g Fresh Spinach
1 slice Sprouted Grain Bread
82g Canned Chickpeas
5g Olive Oil
PREPARATION
Drain the silken tofu and gently pat it dry with a paper towel to remove excess moisture.
In a small mixing bowl, whisk together the silken tofu, plant-based egg liquid, and nutritional yeast until the mixture is well combined but still slightly chunky.
Heat the olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until it is just wilted.
Pour the tofu and egg mixture into the skillet with the spinach and cook for 5-7 minutes, stirring occasionally until the liquid is absorbed and the scramble is firm.
While the scramble is cooking, toast the sprouted grain bread until it reaches your desired level of crispness.
In a small bowl, mash the rinsed chickpeas with a fork and spread them evenly over the toasted bread.
Top the chickpea toast with the hot tofu scramble and finish with a pinch of black salt for a savory egg-like flavor.