Spiced Tofu & Chickpea Breakfast Scramble
Breakfast · International · Ready in 18 min · Serves 1
Golden crumbled tofu and chickpeas scrambled with turmeric, cumin and spinach. A fully plant-based breakfast that still lands thirty grams of protein.
Per serving
- Calories
- 480
- Protein
- 30 g
- Carbs
- 32 g
- Fat
- 24 g
- Fibre
- 10 g
Vitamins and minerals, % of a day’s needs
- Iron62%
- Vitamin D0%
- B120%
- Zinc45%
- Magnesium51%
- Omega-340%
- Folate36%
- Potassium18%
- Vitamin C26%
- Riboflavin11%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Firm tofu
- 120 g Canned chickpeas (drained)
- 60 g Fresh spinach
- 0.5 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tbsp Olive oil
- 0.3 tsp Salt
- 0.3 whole Lemon
Method
- 1
Heat 1 tbsp olive oil in a wide pan over medium-high heat. Add 120g drained chickpeas and fry for 3 minutes until they start to pop and brown.
- 2
Crumble in 200g firm tofu with 0.5 tsp turmeric, 1 tsp cumin and 0.25 tsp salt. Cook over medium-high heat for 5–6 minutes, stirring now and then, until the tofu is golden and dry at the edges.
- 3
Fold in 60g spinach for 1 minute until just wilted. Finish with a squeeze of the 0.25 lemon and serve straight from the pan.
