Smoky Chickpea and Spinach Hash with Scrambled Tofu

Diet: Vegan

Prep: 15 min · Cook: 25 min · Ready in: 40 min

Ingredients

• 400 g firm tofu, drained and pressed for at least 15 minutes
• 1 x 400 g tin chickpeas, drained and rinsed
• 200 g fresh spinach
• 250 g cherry or plum tomatoes, halved
• 1 medium onion, finely diced
• 3 tbsp olive oil, divided
• 2 tsp smoked paprika, divided
• 1 tbsp soy sauce
• 1/2 tsp turmeric
• 1/2 tsp kala namak (black salt), plus extra to taste
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Regular salt to taste

Method

1. Heat 2 tbsp olive oil in a large non-stick or cast-iron skillet over medium-high heat. Add the drained chickpeas and fry, stirring occasionally, for 8–10 minutes until golden and beginning to crisp.
2. Add 1 tsp smoked paprika and the soy sauce to the chickpeas, stir to coat, and cook for a further 1–2 minutes until the liquid evaporates and the chickpeas are nicely glazed. Tip them out onto a plate and set aside.
3. In the same pan, add the remaining 1 tbsp olive oil over medium heat. Add the diced onion with a pinch of regular salt and cook for 6–7 minutes, stirring often, until soft and translucent.
4. Add the halved tomatoes, the remaining 1 tsp smoked paprika, and the garlic powder. Cook for 4–5 minutes until the tomatoes soften and release their juices.
5. Add the spinach in handfuls, stirring between additions, until fully wilted — about 2 minutes. Push everything to the edges of the pan.
6. Crumble the pressed tofu into the centre of the pan in rough, uneven chunks. Sprinkle over the turmeric, kala namak, and black pepper. Leave to sit undisturbed for 1–2 minutes so the underside gets a little colour, then fold gently — do not over-stir.
7. Return the crispy chickpeas to the pan and fold everything together loosely. Taste and adjust salt. Serve immediately.