RECIPES
Middle Eastern Scramble Bowl with Pita Chips
by Livestrong_Recipes | Oct 21, 2018
Photo Credit: Jackie Newgent, RDN.
- PREP
- 20 m
- COOK
- 12 m
- TOTAL
- 32 m
This Middle Eastern-inspired meal is more than just scrambled tofu. You’ll be adding in chickpeas and veggies, topping with sesame seeds and harissa and pairing with whole-grain pita chips. Recipe + image courtesy of Jackie Newgent, RDN.
INGREDIENTS
SERVES 4
- 14 oz Organic Tofu, Firm
- 4 stalk scallion(s)
- 1 1/4 tsp sea salt
- 1/2 tsp Ground Turmeric
- 1 1/2 tbsp extra-virgin olive oil
- 15 oz canned chickpeas
- 5 oz Baby Spinach Salad
- 1 tbsp Lemon Juice
- 2/3 cup cherry tomatoes
- 2 tsp Moroccan Red Pepper Sauce
- 1 1/2 tsp Sesame Seeds, Toasted
- 3 oz Whole Grain Pita Chips - Sea Salt
DIRECTIONS
1
Drain the tofu. Squeeze of excess liquids between several unbleached paper towels or a clean kitchen towel. Cut tofu into 1/2-inch cubes Add the tofu cubes, 3/4 teaspoon of the salt, and the turmeric to a medium bowl, stir well to combine, and set aside.
2
Thinly slice scallions on the diagonal, separating the green and white parts, and set aside.
3
Heat the oil in a large well-seasoned cast iron or (PFOA-free) nonstick skillet over medium heat. Add the white part of the scallions and sauté until softened, about 2 minutes. Add the tofu mixture and chickpeas, increase heat to medium-high, and sauté until the tofu resembles scrambled eggs and begins to brown, about 8 minutes. Add the spinach, lemon juice, and remaining 1/2 teaspoon salt and cook while tossing with tongs until the spinach is wilted, about 1 minute. Add the green part of the scallions and tomatoes and cook while stirring until tomatoes are just heated through, about 1 minute.
4
Transfer to individual bowls, top with the harissa (or other hot pepper sauce to taste) and sesame seeds, and serve with the pita chips. (Hint: Alternatively, pita chips can also be broken and stirred into the tofu mixture to soften.)
