Southwest Tofu and Chickpea Scramble
Golden tofu, chickpeas, spinach, peppers, tomatoes, and warm Southwest spices make a savory plant-forward scramble with substantial protein and fiber.
By Moow Editorial ·
- Press tofu well so it browns instead of steaming.
- Warm chickpeas before adding spinach so the greens stay bright.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 18 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings.
- Calories: 510 kcal
- Protein: 42 g
- Carbohydrates: 45 g
- Fat: 22 g
- Fiber: 16 g
- Sodium: 223 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 1 1/2 lb (700 g) calcium-set firm tofu, drained, pressed, and crumbled
- 2 1/2 cups (400 g) cooked chickpeas without salt, drained
- 3 medium (360 g) tomatoes, seeded and chopped
- 6 packed cups (180 g) baby spinach
- 1 large (160 g) red bell pepper, diced
- 1 medium (160 g) yellow onion, diced
- 1 tablespoon (14 g) olive oil
- 2 teaspoons (4 g) ground cumin
- 2 teaspoons (5 g) paprika
- 1/2 teaspoon (1 g) ground black pepper
- 1/4 teaspoon (1.5 g) fine salt
Directions
1. Heat the oil in a 6-quart Dutch oven or very large deep skillet over medium-high. Cook the onion and pepper until lightly browned, 5 to 6 minutes.
2. Add the tofu, cumin, paprika, black pepper, and salt. Spread into an even layer and cook, turning only occasionally, until golden in spots, 6 to 7 minutes.
3. Fold in the chickpeas and tomatoes and cook until the chickpeas are steaming and the tomato moisture has reduced, about 4 minutes.
4. Fold in the spinach until just wilted, then divide into four servings.
Sources
Contains soy. Heat the tofu and chickpeas until steaming, prevent soy cross-contact when needed, and refrigerate leftovers within 2 hours.