Garlic-Lemon Sautéed Spinach with Toasted Pine Nuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Lemon Sautéed Spinach with Toasted Pine Nuts

YOUR SOLIN GENERATED RECIPE

Garlic-Lemon Sautéed Spinach with Toasted Pine Nuts

A vibrant, nutrient-packed dish featuring garlicky spinach sautéed with lightly pan-fried tofu cubes, finished with a burst of fresh lemon and crowned with delicately toasted pine nuts and perfectly poached eggs. This dish balances tangy, nutty, and savory flavors for a meal that looks as good as it tastes.

Try 7 days free, then $12.99 / mo.

NUTRITION

303kcal
Protein
25.8g
Fat
20.8g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 cups Baby Spinach (120g)

150g Extra-Firm Tofu

2 Eggs

1 tbsp Pine Nuts

2 cloves Garlic

1 Lemon

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into small cubes.

  • 2

    Heat a non-stick skillet over medium heat with 1 teaspoon of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the tofu cubes to the skillet and sauté for 3-4 minutes until they begin to turn golden on the edges.

  • 4

    Add the baby spinach to the skillet and gently toss, cooking until just wilted, about 2 minutes.

  • 5

    Squeeze the juice of one lemon over the spinach and tofu, and stir in the lemon zest for a burst of freshness.

  • 6

    In a separate pan, lightly toast the pine nuts on low heat for about 2 minutes until golden and fragrant, stirring constantly.

  • 7

    Meanwhile, poach the eggs in simmering water until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 8

    Plate the sautéed spinach and tofu, sprinkle the toasted pine nuts on top, and gently place the poached eggs over the dish. Serve immediately.

Garlic-Lemon Sautéed Spinach with Toasted Pine Nuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Lemon Sautéed Spinach with Toasted Pine Nuts

YOUR SOLIN GENERATED RECIPE

Garlic-Lemon Sautéed Spinach with Toasted Pine Nuts

A vibrant, nutrient-packed dish featuring garlicky spinach sautéed with lightly pan-fried tofu cubes, finished with a burst of fresh lemon and crowned with delicately toasted pine nuts and perfectly poached eggs. This dish balances tangy, nutty, and savory flavors for a meal that looks as good as it tastes.

NUTRITION

303kcal
Protein
25.8g
Fat
20.8g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

4 cups Baby Spinach (120g)

150g Extra-Firm Tofu

2 Eggs

1 tbsp Pine Nuts

2 cloves Garlic

1 Lemon

1 tsp Olive Oil

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into small cubes.

  • 2

    Heat a non-stick skillet over medium heat with 1 teaspoon of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the tofu cubes to the skillet and sauté for 3-4 minutes until they begin to turn golden on the edges.

  • 4

    Add the baby spinach to the skillet and gently toss, cooking until just wilted, about 2 minutes.

  • 5

    Squeeze the juice of one lemon over the spinach and tofu, and stir in the lemon zest for a burst of freshness.

  • 6

    In a separate pan, lightly toast the pine nuts on low heat for about 2 minutes until golden and fragrant, stirring constantly.

  • 7

    Meanwhile, poach the eggs in simmering water until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 8

    Plate the sautéed spinach and tofu, sprinkle the toasted pine nuts on top, and gently place the poached eggs over the dish. Serve immediately.