Vegan Power Protein Scramble Bowl

🥘 Ingredients

• 120g chickpea tofu (or firm tofu, drained and pressed)
• 70g cooked quinoa
• 40g baby spinach
• 50g cherry tomatoes, halved
• 50g bell pepper, diced
• 1 tablespoon nutritional yeast
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon black salt (kala namak)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh parsley, chopped
• 1/2 lemon (juiced)
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Cut chickpea tofu into small cubes.
2. 2
   Heat olive oil in a non-stick pan over medium heat.
3. 3
   Add tofu cubes, turmeric, black salt, and cook for 4 minutes, stirring gently.
4. 4
   Add diced bell pepper and cherry tomatoes; sauté for 2 minutes until softened.
5. 5
   Toss in spinach and quinoa. Sprinkle with nutritional yeast, salt, and pepper. Stir well and cook for another 2 minutes.
6. 6
   Drizzle lemon juice over the scramble. Mix and transfer to a bowl.
7. 7
   Garnish with fresh parsley and serve warm.

📊 Nutritional Information

• Vitamin B12: 1.2 mcg
• Iron: 4 mg
• Calcium: 110 mg
• Magnesium: 75 mg
• Potassium: 480 mg
• Fiber: 7 g
• Vitamin C: 35 mg

💡 Cooking Tips

• Press tofu well to absorb flavors and achieve the best texture.
• Kala namak adds an egg-like flavor without animal products—don’t skip it if you want that classic scramble vibe!
• Prep all your veggies before you start cooking for a quick, stress-free experience.
• Add chili flakes for extra heat if desired.