Crispy Sweet Potato Hash with Herb-Scrambled Tofu

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

Crispy Sweet Potato Hash with Herb-Scrambled Tofu

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Herb-Scrambled Tofu

Enjoy a vibrant dish featuring crisp cubes of sweet potato and colorful bell pepper mingled with savory, herb-infused scrambled tofu. This hearty hash combines lightly roasted chickpeas and fresh spinach for added texture and brightness, making it an energizing meal that delights your taste buds while nourishing your body.

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NUTRITION

536kcal
Protein
36.2g
Fat
21.5g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

250 grams Extra Firm Tofu

1/2 cup Canned Chickpeas

1/2 medium Red Bell Pepper

1/4 cup chopped Red Onion

1 cup Spinach

1/2 tablespoon Olive Oil

2 tablespoons Fresh Parsley and Chives

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PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse and drain the chickpeas.

  • 2

    Press the tofu gently to remove excess moisture and crumble it into bite-sized pieces.

  • 3

    Heat half a tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced sweet potato and sauté until it starts to soften and lightly brown, about 5-7 minutes.

  • 4

    Add the red bell pepper and red onion to the skillet and cook for another 3-4 minutes until they are tender-crisp.

  • 5

    In a separate pan, add the crumbled tofu and a sprinkle of salt and pepper. Cook over medium heat, stirring frequently, until it is warmed through and begins to develop a slight golden color, about 5 minutes.

  • 6

    Stir in the fresh parsley and chives with the tofu to infuse herb flavor.

  • 7

    Gently fold the cooked tofu and chickpeas into the sweet potato hash. Add the spinach and allow it to wilt with the residual heat.

  • 8

    Adjust seasoning with salt and pepper as needed, then serve hot.

Crispy Sweet Potato Hash with Herb-Scrambled Tofu

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

Crispy Sweet Potato Hash with Herb-Scrambled Tofu

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Hash with Herb-Scrambled Tofu

Enjoy a vibrant dish featuring crisp cubes of sweet potato and colorful bell pepper mingled with savory, herb-infused scrambled tofu. This hearty hash combines lightly roasted chickpeas and fresh spinach for added texture and brightness, making it an energizing meal that delights your taste buds while nourishing your body.

NUTRITION

536kcal
Protein
36.2g
Fat
21.5g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

250 grams Extra Firm Tofu

1/2 cup Canned Chickpeas

1/2 medium Red Bell Pepper

1/4 cup chopped Red Onion

1 cup Spinach

1/2 tablespoon Olive Oil

2 tablespoons Fresh Parsley and Chives

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes. Rinse and drain the chickpeas.

  • 2

    Press the tofu gently to remove excess moisture and crumble it into bite-sized pieces.

  • 3

    Heat half a tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced sweet potato and sauté until it starts to soften and lightly brown, about 5-7 minutes.

  • 4

    Add the red bell pepper and red onion to the skillet and cook for another 3-4 minutes until they are tender-crisp.

  • 5

    In a separate pan, add the crumbled tofu and a sprinkle of salt and pepper. Cook over medium heat, stirring frequently, until it is warmed through and begins to develop a slight golden color, about 5 minutes.

  • 6

    Stir in the fresh parsley and chives with the tofu to infuse herb flavor.

  • 7

    Gently fold the cooked tofu and chickpeas into the sweet potato hash. Add the spinach and allow it to wilt with the residual heat.

  • 8

    Adjust seasoning with salt and pepper as needed, then serve hot.