Crispy 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.

Crispy Tofu Scramble with Roasted Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Roasted Sweet Potato Hash

Savor a delicious twist on the classic tofu scramble paired with a crispy roasted sweet potato hash. This vibrant dish features golden-fried firm tofu, perfectly seasoned with turmeric and pepper, combined with the natural sweetness of roasted potatoes and the fresh burst of red bell pepper, onion, and spinach. Topped with a sprinkle of nutritional yeast for a cheesy, umami finish, this dish is as satisfying as it is nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

588kcal
Protein
36.1g
Fat
30.7g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 medium Sweet Potato (approx. 150g)

1 small Red Bell Pepper (approx. 75g)

1/4 small Red Onion (approx. 25g)

1 cup Baby Spinach (approx. 30g)

2 tbsp Nutritional Yeast

1 tbsp Olive Oil

½ tsp Turmeric Powder

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Dice the sweet potato into small cubes, toss with a bit of olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for 20-25 minutes until they are tender and slightly crispy on the edges.

  • 3

    While the sweet potatoes roast, drain the tofu and pat it dry with a paper towel. Crumble the tofu into a bowl to resemble scrambled eggs.

  • 4

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the finely chopped red onion and red bell pepper until softened, about 3-4 minutes.

  • 5

    Add the crumbled tofu to the skillet along with the turmeric powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the tofu begins to brown lightly and absorb the spices.

  • 6

    Stir in the baby spinach and let it wilt for about 1 minute. Sprinkle the nutritional yeast over the tofu scramble and mix well.

  • 7

    Plate the tofu scramble alongside a generous serving of roasted sweet potato hash. Adjust seasoning to taste and serve warm.

Crispy 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.

Crispy Tofu Scramble with Roasted Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Roasted Sweet Potato Hash

Savor a delicious twist on the classic tofu scramble paired with a crispy roasted sweet potato hash. This vibrant dish features golden-fried firm tofu, perfectly seasoned with turmeric and pepper, combined with the natural sweetness of roasted potatoes and the fresh burst of red bell pepper, onion, and spinach. Topped with a sprinkle of nutritional yeast for a cheesy, umami finish, this dish is as satisfying as it is nutritious.

NUTRITION

588kcal
Protein
36.1g
Fat
30.7g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 medium Sweet Potato (approx. 150g)

1 small Red Bell Pepper (approx. 75g)

1/4 small Red Onion (approx. 25g)

1 cup Baby Spinach (approx. 30g)

2 tbsp Nutritional Yeast

1 tbsp Olive Oil

½ tsp Turmeric Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Dice the sweet potato into small cubes, toss with a bit of olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for 20-25 minutes until they are tender and slightly crispy on the edges.

  • 3

    While the sweet potatoes roast, drain the tofu and pat it dry with a paper towel. Crumble the tofu into a bowl to resemble scrambled eggs.

  • 4

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the finely chopped red onion and red bell pepper until softened, about 3-4 minutes.

  • 5

    Add the crumbled tofu to the skillet along with the turmeric powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the tofu begins to brown lightly and absorb the spices.

  • 6

    Stir in the baby spinach and let it wilt for about 1 minute. Sprinkle the nutritional yeast over the tofu scramble and mix well.

  • 7

    Plate the tofu scramble alongside a generous serving of roasted sweet potato hash. Adjust seasoning to taste and serve warm.