Creamy Tofu Scramble with Sautéed Spinach and Tempeh

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

Creamy Tofu Scramble with Sautéed Spinach and Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Sautéed Spinach and Tempeh

A warm, satisfying plant-based breakfast featuring a creamy tofu scramble enriched with a touch of nutritional yeast, paired with savory sautéed spinach and lightly pan-fried tempeh. This dish delivers a hearty flavor and texture to jumpstart your day.

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NUTRITION

396kcal
Protein
36.2g
Fat
24.7g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

70g Tempeh

50g Fresh Spinach

1 tsp Olive Oil (for scramble)

1 tsp Olive Oil (for spinach)

1 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and crumble it into a bowl.

  • 2

    Slice the tempeh into small cubes.

  • 3

    Heat 1 tsp olive oil in a non-stick pan over medium heat, add the tempeh cubes, and sauté for 3-4 minutes until lightly browned. Remove and set aside.

  • 4

    In the same pan, add the crumbled tofu and 1 tsp olive oil. Sauté for 2-3 minutes, then sprinkle in the nutritional yeast, stirring well to combine until the tofu is heated through and slightly creamy in texture.

  • 5

    In a separate skillet, add the fresh spinach and a splash of water or a tiny drizzle from the remaining oil if desired. Sauté the spinach for about 1-2 minutes until just wilted.

  • 6

    Gently fold the sautéed tempeh and spinach into the tofu scramble, mixing evenly.

  • 7

    Serve warm for a delicious, balanced breakfast that meets your protein and calorie goals.

Creamy Tofu Scramble with Sautéed Spinach and Tempeh

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

Creamy Tofu Scramble with Sautéed Spinach and Tempeh

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Sautéed Spinach and Tempeh

A warm, satisfying plant-based breakfast featuring a creamy tofu scramble enriched with a touch of nutritional yeast, paired with savory sautéed spinach and lightly pan-fried tempeh. This dish delivers a hearty flavor and texture to jumpstart your day.

NUTRITION

396kcal
Protein
36.2g
Fat
24.7g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

70g Tempeh

50g Fresh Spinach

1 tsp Olive Oil (for scramble)

1 tsp Olive Oil (for spinach)

1 tbsp Nutritional Yeast

PREPARATION

  • 1

    Press the tofu to remove excess moisture and crumble it into a bowl.

  • 2

    Slice the tempeh into small cubes.

  • 3

    Heat 1 tsp olive oil in a non-stick pan over medium heat, add the tempeh cubes, and sauté for 3-4 minutes until lightly browned. Remove and set aside.

  • 4

    In the same pan, add the crumbled tofu and 1 tsp olive oil. Sauté for 2-3 minutes, then sprinkle in the nutritional yeast, stirring well to combine until the tofu is heated through and slightly creamy in texture.

  • 5

    In a separate skillet, add the fresh spinach and a splash of water or a tiny drizzle from the remaining oil if desired. Sauté the spinach for about 1-2 minutes until just wilted.

  • 6

    Gently fold the sautéed tempeh and spinach into the tofu scramble, mixing evenly.

  • 7

    Serve warm for a delicious, balanced breakfast that meets your protein and calorie goals.