Scrambled Tofu with Spinach & Pesto

Serves 4 | 20 minutes

Ingredients

1 onion, chopped

125g spinach

450g firm tofu, drained & crumbled

400g chickpeas, drained, lightly mashed with a fork.

2 tsp. turmeric

2 tbsp. nutritional yeast

60g sun-dried tomato pesto

Method

1. Heat 2 tbsp. olive oil in a frying pan over medium-high heat. Add the onion and sauté for 4-5 minutes until softened. Add the spinach and cook for 2 minutes until wilted.

2. Stir in the tofu, chickpeas, turmeric, and nutritional yeast. Cook, stirring, until well combined.

3. Mix in the sun-dried tomato pesto and cook for another 2 minutes until heated through.

4. Serve immediately.

5. Want to make this low carb? Just half the amount of chickpeas! Super simple!