Turmeric-Spiced Chickpea Scramble with Avocado & Herb Oil

Golden turmeric has long lent warmth and color to plant-based morning plates inspired by classic egg scrambles. Here crumbled tofu and chickpeas meet cumin and smoked paprika, then finish with creamy avocado and a bright parsley herb oil.

Serves 3

Estimate for one serving

• 460 cal
• 22g protein
• 28g carbs
• 31g fat
• 9g fiber

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Ingredients

• 14 oz extra-firm tofu
• 1 cup (drained) canned chickpeas
• 1/2 medium red onion
• 3 garlic cloves
• 1 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 3/4 tsp smoked paprika
• 3 cups (chopped) kale
• 1 large avocado
• 2 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil
• 1/4 cup (chopped) fresh parsley
• 1/4 cup (chopped) fresh cilantro
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Press and crumble the tofu into a bowl; set aside.
2. 2Finely dice the red onion and mince the garlic cloves.
3. 3Heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes until softened.
4. 4Add crumbled tofu, turmeric, cumin, smoked paprika, salt, and black pepper. Cook, stirring, for 5 minutes until tofu begins to brown.
5. 5Stir in drained chickpeas and chopped kale. Cook another 4 minutes until kale wilts and chickpeas are warmed.
6. 6While cooking, whisk remaining olive oil with lemon juice, parsley, and cilantro to make bright herb oil.
7. 7Divide scramble among 3 bowls. Top each with 1/3 sliced avocado and generous drizzle of herb oil. Serve immediately.