- 2 1/2 teaspoons olive oil, divided
1 cup chopped kale
1/2 cup diced soft tofu
2 eggs, lightly beaten
Remaining za'atar roasted chickpeas (made on day one)
- Sauté the kale and tofu in 1 1/2 teaspoons olive oil in a medium skillet over medium-high heat until the tofu is golden and the kale is wilted.
- Set aside. In the same pan, over medium heat, add the remaining teaspoon oil, and cook the egg in a single layer until it's firm.
- Sprinkle on the kale mixture and za'atar chickpeas, and fold in half. Heat until golden on both sides, about 30 seconds more on each side.
- Main Dishes
- North American
- Makes 1 serving