Name: Creamy Tofu Scramble with Spinach and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Extra Firm Tofu; 1/2 cup Canned Chickpeas; 2 cups Fresh Spinach; 1.5 tbsp Nutritional Yeast; 1 tsp Extra Virgin Olive Oil; 1 tbsp Tahini; 2 tbsp Unsweetened Almond Milk; 1/4 tsp Turmeric Powder; 1/4 tsp Garlic Powder

Nutrition

Per serving

425 calories

Protein: 29g; 26% of calories
Carbs: 30g; 27% of calories
Fat: 23g; 47% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Press the extra firm tofu between paper towels to remove excess moisture, then crumble it into bite-sized pieces.
Heat the olive oil in a non-stick skillet over medium heat and add the chickpeas, sautéing for 3-4 minutes until slightly golden.
Add the crumbled tofu to the skillet along with the turmeric, garlic powder, and a pinch of salt, stirring to coat evenly.
Pour in the almond milk and sprinkle the nutritional yeast over the mixture, stirring until the tofu becomes creamy and yellow.
Fold in the fresh spinach and cook for 1-2 minutes until the leaves are just wilted.
Transfer the scramble to a plate and finish with a drizzle of creamy tahini for a rich, nutty flavor.

Nutrition

Ingredients

Instructions

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