Egg White and Tofu Scramble with Sautéed Zucchini and Tomatoes

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

Egg White and Tofu Scramble with Sautéed Zucchini and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Tofu Scramble with Sautéed Zucchini and Tomatoes

Start your day with a savory scramble featuring a delicate blend of egg whites and silken tofu, gently cooked with fresh zucchini and ripe tomatoes. Sautéed in olive oil, this dish delivers a satisfying balance of light protein and subtle vegetable flavors while keeping your morning meal nutritionally aligned.

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NUTRITION

502kcal
Protein
34.9g
Fat
35.3g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

5 ounces Firm Tofu

1 medium Zucchini

1 medium Tomato

2 tablespoons Olive Oil

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PREPARATION

  • 1

    Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.

  • 2

    Dice the firm tofu into small cubes and add it to the skillet. Sauté for about 3-4 minutes until it begins to brown lightly.

  • 3

    Slice the zucchini into half-moons and chop the tomato into chunks. Add them to the skillet with the tofu, stirring gently.

  • 4

    Pour in 0.75 cup of egg whites over the tofu and vegetables. Let the mixture sit for a brief moment before stirring.

  • 5

    Gently scramble the mixture by stirring continuously until the egg whites are fully set and the tofu integrates with the vegetables, approximately 5-6 minutes. Season with salt and pepper if desired.

  • 6

    Transfer the scramble to a plate and serve warm, enjoying a balanced and energizing breakfast.

Egg White and Tofu Scramble with Sautéed Zucchini and Tomatoes

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

Egg White and Tofu Scramble with Sautéed Zucchini and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Tofu Scramble with Sautéed Zucchini and Tomatoes

Start your day with a savory scramble featuring a delicate blend of egg whites and silken tofu, gently cooked with fresh zucchini and ripe tomatoes. Sautéed in olive oil, this dish delivers a satisfying balance of light protein and subtle vegetable flavors while keeping your morning meal nutritionally aligned.

NUTRITION

502kcal
Protein
34.9g
Fat
35.3g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

5 ounces Firm Tofu

1 medium Zucchini

1 medium Tomato

2 tablespoons Olive Oil

PREPARATION

  • 1

    Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.

  • 2

    Dice the firm tofu into small cubes and add it to the skillet. Sauté for about 3-4 minutes until it begins to brown lightly.

  • 3

    Slice the zucchini into half-moons and chop the tomato into chunks. Add them to the skillet with the tofu, stirring gently.

  • 4

    Pour in 0.75 cup of egg whites over the tofu and vegetables. Let the mixture sit for a brief moment before stirring.

  • 5

    Gently scramble the mixture by stirring continuously until the egg whites are fully set and the tofu integrates with the vegetables, approximately 5-6 minutes. Season with salt and pepper if desired.

  • 6

    Transfer the scramble to a plate and serve warm, enjoying a balanced and energizing breakfast.