Scrambled Tofu with Spinach & Pesto
Serves
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
1 onion, diced
4 oz (115 g) spinach
1 lb (450 g) firm tofu, drained, crumbled
15 oz (425 g) can chickpeas, drained, lightly mashed with fork
2 tsp turmeric
2 tbsp nutritional yeast
2 oz (60 g) sun-dried tomato pesto
Nutrition
(Per Serving)
Calories
332
Fats
16 g
Protein
21 g
Carbs
26 g
Instructions
- Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add onion and sauté until softened, about 4 to 5 minutes. Add spinach and cook for 2 minutes, or until wilted.
- Stir in tofu, chickpeas, turmeric, and nutritional yeast. Cook, stirring until well combined.
- Mix in sun-dried tomato pesto and cook for 2 minutes until heated through.
- Serve immediately or with Sweet Potato Breakfast Burrito (see original recipe).