- 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 1)
- Sauté the kale and tofu in 1 1/2 teaspoons olive oil in a medium skillet over medium-high heat until tofu is golden and kale is wilted.
- Set aside. In the same pan, over medium heat, add remaining teaspoon oil and cook the egg in a single layer until it’s firm.
- Sprinkle on 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
- Makes 1 serving