Smoky Chickpea & Spinach Hash & Scrambled Tofu

Method

15 min prep · 25 min cook

1. 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.

   ⏱ 10 minX 400 g tin chickpeasOlive oil
2. 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.

   ⏱ 2 minX 400 g tin chickpeasSmoked paprikaSoy sauce
3. 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.

   ⏱ 7 minMedium onionOlive oilRegular salt to taste
4. 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 minCherry or plum tomatoesSmoked paprikaGarlic powder
5. 5

   Add the spinach in handfuls, stirring between additions, until fully wilted — about 2 minutes. Push everything to the edges of the pan.

   ⏱ 2 minFresh spinach
6. 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.

   ⏱ 2 minFirm tofuTurmericKala namakBlack pepper
7. 7

   Return the crispy chickpeas to the pan and fold everything together loosely. Taste and adjust salt. Serve immediately.

   X 400 g tin chickpeasRegular salt to taste

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