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Chickpea & Tofu Taco Scramble – Breakfast

7 Ingredients
10 Minutes
2 Servings
  • 0.0

479

Calories

23g

Fat

37g

Carbs

11g

Fiber

11g

Sugar

40g

Protein

0mg

Cholesterol

153mg

Sodium

345IU

Vitamin A

16mg

Vitamin C

946mg

Calcium

10mg

Iron

Ingredients Used
2 tsps Extra Virgin Olive Oil

1/2 cup Shallot (minced)

1/2 cup Cherry Tomatoes (chopped)

1 1/3 lbs Tofu (extra firm, drained, pressed and crumbled)

1 cup Chickpeas (cooked)

1 tsp Taco Seasoning

1 Lime (juiced)
Notes
Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving is approximately 1 1/2 cups.

More Flavor
Add nutritional yeast, salsa, and/or hot sauce.

Additional Toppings
Chopped green onions, cilantro, and/or red chili flakes.
Step by step Instructions
1. Warm the oil in a pan over medium heat. Sauté the shallot and tomatoes until softened, about two to three minutes.

2. Add the tofu, chickpeas, and taco seasoning and mix well. Cook for three minutes to heat through.

3. Divide the scramble evenly between plates and squeeze the lime over top. Enjoy!
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