Tofu Scrambled "Eggs" with Chickpeas and Salsa Verde
Yield: 4 people
Description
For a little added richness, stir in a tablespoon of plant-based butter at the end of cooking.
Ingredients
- 1 pound firm tofu, drained and crumbled
- 2 tablespoons olive oil
- 1 medium-large onion, cut into medium dice
- 1 can (15-16 oz) chickpeas, drained
- 2 tablespoons nutritional yeast
- 2 teaspoons turmeric
- 1/2 cup salsa verde
- 2 tablespoons chopped fresh cilantro plus extra for sprinkling
Instructions
- While draining tofu, heat oil in a large skillet over medium-high heat. Add onions; sauté until softened, 4 to 5 minutes. Add tofu and chickpeas, along with turmeric and nutritional yeast. Cook, stirring to thoroughly combine. Stir in salsa; continue to cook to heat through. Stir in cilantro and serve with an extra sprinkling of cilantro.