Creamy Tofu Scramble with Spinach and Roasted Sweet Potato

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

Creamy Tofu Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Spinach and Roasted Sweet Potato

Enjoy a satisfying dairy-free morning dish featuring creamy crumbled extra-firm tofu cooked with aromatic spices and a touch of nutritional yeast for added creaminess and cheesy flavor, served alongside lightly roasted sweet potato cubes and fresh spinach for a nutrient-packed, energizing start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

444kcal
Protein
39.9g
Fat
21.4g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

100g Sweet Potato

30g Fresh Spinach

1 Tbsp Nutritional Yeast

1 tsp Olive Oil

½ tsp Turmeric Powder

Pinch of Black Salt

½ tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cut the sweet potato into small, even cubes. Toss with a little olive oil, salt, and pepper if desired, then spread on a baking sheet. Roast for about 20-25 minutes until tender and lightly crispy.

  • 2

    While the sweet potato roasts, press the tofu gently to remove excess moisture and crumble it into a bowl resembling scrambled eggs.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the crumbled tofu along with turmeric and garlic powder. Stir frequently to ensure even cooking.

  • 4

    Once the tofu is heated through and evenly seasoned, sprinkle in the nutritional yeast and mix well to create a creamy texture. Add the fresh spinach and let it wilt into the scramble.

  • 5

    Taste and adjust seasoning with black salt or additional spices if desired. Serve the creamy tofu scramble alongside the warm roasted sweet potato cubes.

Creamy Tofu Scramble with Spinach and Roasted Sweet Potato

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

Creamy Tofu Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Spinach and Roasted Sweet Potato

Enjoy a satisfying dairy-free morning dish featuring creamy crumbled extra-firm tofu cooked with aromatic spices and a touch of nutritional yeast for added creaminess and cheesy flavor, served alongside lightly roasted sweet potato cubes and fresh spinach for a nutrient-packed, energizing start to your day.

NUTRITION

444kcal
Protein
39.9g
Fat
21.4g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

100g Sweet Potato

30g Fresh Spinach

1 Tbsp Nutritional Yeast

1 tsp Olive Oil

½ tsp Turmeric Powder

Pinch of Black Salt

½ tsp Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Peel and cut the sweet potato into small, even cubes. Toss with a little olive oil, salt, and pepper if desired, then spread on a baking sheet. Roast for about 20-25 minutes until tender and lightly crispy.

  • 2

    While the sweet potato roasts, press the tofu gently to remove excess moisture and crumble it into a bowl resembling scrambled eggs.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil. Sauté the crumbled tofu along with turmeric and garlic powder. Stir frequently to ensure even cooking.

  • 4

    Once the tofu is heated through and evenly seasoned, sprinkle in the nutritional yeast and mix well to create a creamy texture. Add the fresh spinach and let it wilt into the scramble.

  • 5

    Taste and adjust seasoning with black salt or additional spices if desired. Serve the creamy tofu scramble alongside the warm roasted sweet potato cubes.