Scrambled Tofu with Spinach & Pesto – A Protein-Packed Vegan Meal
A protein-rich vegan breakfast or lunch with tofu, chickpeas, spinach and sun-dried tomato pesto
Recipe type: 🔵 Sports Nutrition – Recovery Meal ||🟢 Weight Management – Balanced
Serves 4 | 20 minutes
This scrambled tofu with spinach and pesto is a quick plant-based meal with protein, fibre and plenty of flavour. It can support recovery after training while remaining satisfying for anyone following a balanced weight management plan. For help building plant-based meals around exercise, explore my sports nutrition services.
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
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.
Stir in the tofu, chickpeas, turmeric, and nutritional yeast. Cook, stirring, until well combined.
Mix in the sun-dried tomato pesto and cook for another 2 minutes until heated through.
Serve immediately.
Want to make this low carb? Just half the amount of chickpeas! Super simple!
Janie’s Nutrition Notes
Tofu and chickpeas provide plant protein, while chickpeas and spinach add fibre and useful micronutrients. Halving the chickpeas makes the dish lower in carbohydrate; keeping the full amount provides more fuel for active days.
Work with me on sports nutrition or weight management.