A plant-powered, protein-rich breakfast using tofu, chickpea flour, and nutritional yeast. Packed with fibre, antioxidants, herbs, and spices—big flavour without needing lots of salt or oil.

Calories: 570 kcal
Protein: 33g
Carbs: 46g
Fat: 28g

Ingredients

• 150g firm tofu
• 50g chickpea flour
• 30g spinach
• 2 tbsp nutritional yeast
• 1 slice wholemeal bread
• ¼ avocado
• 1 tbsp olive oil
• ½ small onion, diced
• ¼ capsicum (bell pepper), diced
• ½ tsp turmeric
• ¼ tsp paprika
• ¼ tsp cumin
• Optional: ¼ tsp black salt
• Salt + pepper
• Fresh herbs to serve

Method

1. Mix chickpea flour with 60ml water, salt, and 1 tbsp nutritional yeast to form a batter.
2. Cook the batter in a small pan like a pancake, flipping once.
3. In another pan, sauté onion and capsicum in olive oil until soft.
4. Crumble tofu into the pan. Add turmeric, cumin, paprika, black salt, and the remaining nutritional yeast. Cook 5 minutes.
5. Add spinach and cook until wilted.
6. Toast the bread and top with mashed avocado.
7. Serve the tofu scramble over the chickpea pancake, with the avo toast on the side. Top with herbs.