Silky Tofu Scramble with Roasted Sweet Potato Hash

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

Silky Tofu Scramble with Roasted Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Roasted Sweet Potato Hash

Enjoy a vibrant and hearty tofu scramble paired with a savory roasted sweet potato hash. This dish features creamy, protein-packed extra firm tofu beautifully spiced with turmeric and mingled with fresh spinach and crunchy red bell pepper, while a side of golden roasted sweet potato and edamame adds a satisfying texture and natural sweetness. An ideal choice for a nourishing meal any time of day.

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NUTRITION

581kcal
Protein
37.5g
Fat
26.6g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1 medium Sweet Potato (approx. 150g)

1/2 cup Shelled Edamame

1/2 cup Red Bell Pepper, diced

1/4 cup Yellow Onion, diced

1 cup Spinach

2 tsp Olive Oil

1/2 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss the cubes with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the sweet potato in the oven for 20-25 minutes, stirring halfway through until they are tender and lightly crispy.

  • 3

    While the sweet potato roasts, drain the tofu and pat it dry with a paper towel. Crumble the tofu into bite-sized pieces and set aside.

  • 4

    Heat 1 tsp olive oil in a non-stick skillet over medium heat. Sauté the diced yellow onion and red bell pepper until softened, about 3-4 minutes.

  • 5

    Add the crumbled tofu to the skillet along with the turmeric, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the tofu is warmed through and slightly golden.

  • 6

    Stir in the fresh spinach and shelled edamame, cooking for an additional 1-2 minutes until the spinach is wilted and the edamame is heated through.

  • 7

    Plate the tofu scramble alongside the roasted sweet potato hash. Adjust seasoning with additional salt and pepper to taste, then serve warm.

Silky Tofu Scramble with Roasted Sweet Potato Hash

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

Silky Tofu Scramble with Roasted Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Roasted Sweet Potato Hash

Enjoy a vibrant and hearty tofu scramble paired with a savory roasted sweet potato hash. This dish features creamy, protein-packed extra firm tofu beautifully spiced with turmeric and mingled with fresh spinach and crunchy red bell pepper, while a side of golden roasted sweet potato and edamame adds a satisfying texture and natural sweetness. An ideal choice for a nourishing meal any time of day.

NUTRITION

581kcal
Protein
37.5g
Fat
26.6g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1 medium Sweet Potato (approx. 150g)

1/2 cup Shelled Edamame

1/2 cup Red Bell Pepper, diced

1/4 cup Yellow Onion, diced

1 cup Spinach

2 tsp Olive Oil

1/2 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss the cubes with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the sweet potato in the oven for 20-25 minutes, stirring halfway through until they are tender and lightly crispy.

  • 3

    While the sweet potato roasts, drain the tofu and pat it dry with a paper towel. Crumble the tofu into bite-sized pieces and set aside.

  • 4

    Heat 1 tsp olive oil in a non-stick skillet over medium heat. Sauté the diced yellow onion and red bell pepper until softened, about 3-4 minutes.

  • 5

    Add the crumbled tofu to the skillet along with the turmeric, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the tofu is warmed through and slightly golden.

  • 6

    Stir in the fresh spinach and shelled edamame, cooking for an additional 1-2 minutes until the spinach is wilted and the edamame is heated through.

  • 7

    Plate the tofu scramble alongside the roasted sweet potato hash. Adjust seasoning with additional salt and pepper to taste, then serve warm.