Name: Silky Tofu Chickpea Scramble with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 ounces Silken Tofu; 1/2 cup Canned Chickpeas, drained; 3 tablespoons Nutritional Yeast; 2 cups Baby Spinach; 1 teaspoon Extra Virgin Olive Oil; 1/4 teaspoon Ground Turmeric; 1 pinch Kala Namak (Black Salt)

Silky Tofu 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 Chickpea Scramble with Spinach

A skillet-scramble of silken tofu and hearty chickpeas seasoned with aromatic Indian spices and fresh spinach, finished with a pinch of savory, smoky black salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

33.3g

Fat

17g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

12 ounces Silken Tofu

1/2 cup Canned Chickpeas, drained

3 tablespoons Nutritional Yeast

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/4 teaspoon Ground Turmeric

1 pinch Kala Namak (Black Salt)

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the olive oil in a large non-stick skillet over medium heat.
2
Add the ground turmeric to the oil and toast for 30 seconds until fragrant.
3
Add the drained chickpeas to the pan and lightly mash about a quarter of them with a fork to create a varied texture.
4
Gently slide the silken tofu into the pan and use a spatula to break it into large, soft curds.
5
Sprinkle the nutritional yeast and kala namak over the mixture, folding gently to combine without over-mashing the tofu.
6
Add the baby spinach to the skillet and cook for 1-2 minutes until the leaves are just wilted.
7
Remove from heat immediately and serve warm to maintain the silky texture.