Name: Creamy Silken Tofu and Chickpea Scramble with Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 340g Silken Tofu; 100g Canned Chickpeas, drained and rinsed; 2 tablespoons Nutritional Yeast; 2 cups Baby Spinach; 80g Cherry Tomatoes, halved; 1 teaspoon Olive Oil

Nutrition

Per serving

455 calories

Protein: 34g; 30% of calories
Carbs: 38g; 34% of calories
Fat: 18g; 36% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Heat the olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes and drained chickpeas, sautéing for 3 to 4 minutes until the tomatoes begin to soften.
Gently add the silken tofu to the skillet, breaking it up slightly with a spatula to mimic a scrambled egg texture.
Stir in the nutritional yeast, along with a pinch of turmeric, salt, and pepper for color and flavor.
Fold in the baby spinach and cook for 1 to 2 minutes until the spinach is wilted and the scramble is heated through.
Serve immediately or portion into containers for meal prep.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes