Crispy Tofu Scramble with Roasted Sweet Potatoes

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

Crispy Tofu Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Roasted Sweet Potatoes

A vibrant, nutrient-packed dish featuring crispy, spiced tofu mixed with colorful bell peppers and spinach, paired with oven-roasted sweet potatoes. This wholesome meal delivers a delightful mix of textures and flavors, perfect any time of day.

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NUTRITION

490kcal
Protein
34.8g
Fat
13.9g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

150g Sweet Potato

1/4 cup Black Beans

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1/2 medium Red Bell Pepper

1 cup Spinach

1/2 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Dice the sweet potato into small cubes, toss with a little olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 20-25 minutes until tender and slightly crispy.

  • 3

    While the sweet potatoes are roasting, press the tofu to remove excess moisture, then crumble it into bite-sized pieces.

  • 4

    Heat a non-stick skillet over medium heat with the teaspoon of olive oil. Add the crumbled tofu and sprinkle in the turmeric, salt, and pepper. Sauté for about 5-7 minutes until the tofu starts to get crisp edges.

  • 5

    Add diced red bell pepper and the black beans to the skillet. Stir in the nutritional yeast and continue to cook for an additional 3-4 minutes.

  • 6

    Mix in the spinach and cook until wilted, about 1-2 minutes.

  • 7

    Plate the crispy tofu scramble alongside the roasted sweet potatoes and serve warm.

Crispy Tofu Scramble with Roasted Sweet Potatoes

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

Crispy Tofu Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Roasted Sweet Potatoes

A vibrant, nutrient-packed dish featuring crispy, spiced tofu mixed with colorful bell peppers and spinach, paired with oven-roasted sweet potatoes. This wholesome meal delivers a delightful mix of textures and flavors, perfect any time of day.

NUTRITION

490kcal
Protein
34.8g
Fat
13.9g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

150g Sweet Potato

1/4 cup Black Beans

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1/2 medium Red Bell Pepper

1 cup Spinach

1/2 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Dice the sweet potato into small cubes, toss with a little olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 20-25 minutes until tender and slightly crispy.

  • 3

    While the sweet potatoes are roasting, press the tofu to remove excess moisture, then crumble it into bite-sized pieces.

  • 4

    Heat a non-stick skillet over medium heat with the teaspoon of olive oil. Add the crumbled tofu and sprinkle in the turmeric, salt, and pepper. Sauté for about 5-7 minutes until the tofu starts to get crisp edges.

  • 5

    Add diced red bell pepper and the black beans to the skillet. Stir in the nutritional yeast and continue to cook for an additional 3-4 minutes.

  • 6

    Mix in the spinach and cook until wilted, about 1-2 minutes.

  • 7

    Plate the crispy tofu scramble alongside the roasted sweet potatoes and serve warm.