Egg and Spinach Scramble with Tofu Crumble

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

Egg and Spinach Scramble with Tofu Crumble

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Tofu Crumble

Enjoy a hearty and savory breakfast scramble that combines the creamy texture of eggs with the freshness of sautéed spinach, complemented by a crispy tofu and tempeh crumble. This dish offers a delightful blend of flavors and textures to jumpstart your day.

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NUTRITION

365kcal
Protein
26.6g
Fat
24g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup raw spinach

100g firm tofu

30g tempeh

2 tsp extra virgin olive oil

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PREPARATION

  • 1

    Crush the tofu and tempeh into a crumbly texture using your hands or a fork.

  • 2

    Heat the olive oil in a non-stick pan over medium heat.

  • 3

    Add the tofu and tempeh crumbles to the pan and sauté for 2-3 minutes until they begin to brown slightly.

  • 4

    Add the fresh spinach to the pan and cook until just wilted, about 1-2 minutes.

  • 5

    In a bowl, crack the eggs and lightly beat them with a pinch of salt and pepper.

  • 6

    Pour the eggs into the pan with the tofu, tempeh, and spinach, stirring gently to combine.

  • 7

    Cook the scramble for 3-4 minutes until the eggs are softly set and fully cooked.

  • 8

    Remove from heat and serve immediately.

Egg and Spinach Scramble with Tofu Crumble

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

Egg and Spinach Scramble with Tofu Crumble

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Tofu Crumble

Enjoy a hearty and savory breakfast scramble that combines the creamy texture of eggs with the freshness of sautéed spinach, complemented by a crispy tofu and tempeh crumble. This dish offers a delightful blend of flavors and textures to jumpstart your day.

NUTRITION

365kcal
Protein
26.6g
Fat
24g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup raw spinach

100g firm tofu

30g tempeh

2 tsp extra virgin olive oil

PREPARATION

  • 1

    Crush the tofu and tempeh into a crumbly texture using your hands or a fork.

  • 2

    Heat the olive oil in a non-stick pan over medium heat.

  • 3

    Add the tofu and tempeh crumbles to the pan and sauté for 2-3 minutes until they begin to brown slightly.

  • 4

    Add the fresh spinach to the pan and cook until just wilted, about 1-2 minutes.

  • 5

    In a bowl, crack the eggs and lightly beat them with a pinch of salt and pepper.

  • 6

    Pour the eggs into the pan with the tofu, tempeh, and spinach, stirring gently to combine.

  • 7

    Cook the scramble for 3-4 minutes until the eggs are softly set and fully cooked.

  • 8

    Remove from heat and serve immediately.