Silky Tofu and Spinach Scramble with Roasted Sweet Potatoes

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

Silky Tofu and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Spinach Scramble with Roasted Sweet Potatoes

Start your day with this velvety tofu scramble, bursting with lightly sautéed spinach and aromatic spices, paired with perfectly roasted sweet potato cubes. The dish is both gluten-free and dairy-free, offering a satisfying, protein-packed breakfast with a subtle savory twist from nutritional yeast.

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NUTRITION

478kcal
Protein
32g
Fat
15.4g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

250g Silken Tofu

30g Baby Spinach (about 1 cup)

1 medium Sweet Potato (≈130g)

2 tbsp Nutritional Yeast

2 tsp Olive Oil

1/4 medium Onion (≈25g)

1/2 tsp Turmeric Powder

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cut the sweet potato into small cubes, toss with 1 tsp of olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 20-25 minutes until they are fork-tender and lightly browned, stirring once halfway through.

  • 3

    While the sweet potatoes roast, drain the silken tofu gently and transfer it into a bowl. Mash lightly with a fork to create a scramble-like consistency.

  • 4

    Finely dice the onion. In a non-stick skillet over medium heat, add the remaining 1 tsp of olive oil and sauté the diced onion until softened, about 2-3 minutes.

  • 5

    Add the mashed tofu to the skillet along with the turmeric, garlic powder, a pinch of salt and pepper. Stir well to combine and let it warm up for about 2 minutes.

  • 6

    Fold in the baby spinach and continue to cook for another 1-2 minutes until the spinach wilts but remains vibrant.

  • 7

    Sprinkle in the nutritional yeast, stir to incorporate its savory, cheesy flavor, and adjust seasoning if necessary.

  • 8

    Plate the tofu scramble alongside a serving of roasted sweet potato cubes and serve warm.

Silky Tofu and Spinach Scramble with Roasted Sweet Potatoes

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

Silky Tofu and Spinach Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Spinach Scramble with Roasted Sweet Potatoes

Start your day with this velvety tofu scramble, bursting with lightly sautéed spinach and aromatic spices, paired with perfectly roasted sweet potato cubes. The dish is both gluten-free and dairy-free, offering a satisfying, protein-packed breakfast with a subtle savory twist from nutritional yeast.

NUTRITION

478kcal
Protein
32g
Fat
15.4g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

250g Silken Tofu

30g Baby Spinach (about 1 cup)

1 medium Sweet Potato (≈130g)

2 tbsp Nutritional Yeast

2 tsp Olive Oil

1/4 medium Onion (≈25g)

1/2 tsp Turmeric Powder

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cut the sweet potato into small cubes, toss with 1 tsp of olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast the sweet potato cubes in the oven for about 20-25 minutes until they are fork-tender and lightly browned, stirring once halfway through.

  • 3

    While the sweet potatoes roast, drain the silken tofu gently and transfer it into a bowl. Mash lightly with a fork to create a scramble-like consistency.

  • 4

    Finely dice the onion. In a non-stick skillet over medium heat, add the remaining 1 tsp of olive oil and sauté the diced onion until softened, about 2-3 minutes.

  • 5

    Add the mashed tofu to the skillet along with the turmeric, garlic powder, a pinch of salt and pepper. Stir well to combine and let it warm up for about 2 minutes.

  • 6

    Fold in the baby spinach and continue to cook for another 1-2 minutes until the spinach wilts but remains vibrant.

  • 7

    Sprinkle in the nutritional yeast, stir to incorporate its savory, cheesy flavor, and adjust seasoning if necessary.

  • 8

    Plate the tofu scramble alongside a serving of roasted sweet potato cubes and serve warm.