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Tofu Scramble with Chickpeas & Spinach

Tofu Scramble with Chickpeas & Spinach: Quick & Healthy Breakfast Delight

Why You’ll Flip for Tofu Scramble with Chickpeas & Spinach

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 14 oz firm tofu
  • 15 oz canned chickpeas drained and rinsed
  • 2 cups fresh spinach
  • 1 tablespoon olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • to taste salt
  • to taste pepper
  • optional Salsa, avocado slices, or hot sauce for serving

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Kitchen towel or tofu press

Method
 

  1. Start by draining and pressing the tofu. I use a clean kitchen towel and a heavy skillet to press out excess water—it makes the scramble fluffier. While the tofu drains, rinse the chickpeas and chop any veggies you’re adding. Pro tip: Pressing the tofu for at least 10 minutes ensures the spices stick better.
  2. Heat the olive oil in a large skillet over medium heat. Add the spices—turmeric, garlic powder, and cumin—and let them sizzle for a moment. This step wakes up the flavors and fills your kitchen with the most amazing aroma. Crumble the tofu into the pan using your hands or a fork. Stir it all together until the tofu turns golden-yellow.
  3. Now toss in the chickpeas and give everything a good stir. Let them cook for a few minutes to soak up the spices. Finally, add the spinach in handfuls, wilting it down until it’s vibrant green. This part is pure magic—the colors pop, and the textures come together beautifully.

Nutrition

Calories: 200kcalCarbohydrates: 20gProtein: 14gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 40IUVitamin C: 20mgCalcium: 15mgIron: 20mg

Notes

For a twist, swap spinach for kale or Swiss chard. Black beans can also be used instead of chickpeas. Press the tofu for at least 10 minutes for a better texture and spice adherence. Store leftovers in an airtight container for up to 4 days. Reheat gently to maintain moisture. Feel free to add a splash of tamari or soy sauce during cooking for added umami flavor!
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