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

Enjoy a vibrant plate of crispy tofu scramble paired with tender roasted sweet potatoes, accented by colorful red bell pepper, fresh spinach, and aromatic spices. This balanced dish offers a satisfying combination of textures and flavors, perfect for a nourishing meal any time of day.

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NUTRITION

578kcal
Protein
37.8g
Fat
30.5g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1 medium Sweet Potato (~150g)

1 tbsp Olive Oil

1/2 Red Bell Pepper (~50g)

1 cup Spinach (raw, ~30g)

1/4 Onion (~25g)

1/2 tsp Turmeric Powder

Pinch of Kala Namak & Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C). Dice the sweet potato into 1/2-inch cubes, toss with half the olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for about 20-25 minutes until tender and slightly crisp.

  • 2

    While the sweet potatoes roast, drain and press the tofu to remove excess moisture. Crumble the tofu into bite-sized pieces.

  • 3

    Heat the remaining olive oil in a skillet over medium heat. Add the diced onion and chopped red bell pepper and sauté until softened, about 3-4 minutes.

  • 4

    Add the crumbled tofu to the skillet along with the turmeric powder and a pinch of kala namak (which gives an egg-like flavor) and black pepper. Stir-fry for 5-7 minutes until the tofu edges become crispy.

  • 5

    Toss in the spinach during the last minute of cooking so it wilts lightly without overcooking.

  • 6

    Once the sweet potatoes are roasted, combine them with the tofu scramble or serve them side by side. Adjust seasoning if needed 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

Enjoy a vibrant plate of crispy tofu scramble paired with tender roasted sweet potatoes, accented by colorful red bell pepper, fresh spinach, and aromatic spices. This balanced dish offers a satisfying combination of textures and flavors, perfect for a nourishing meal any time of day.

NUTRITION

578kcal
Protein
37.8g
Fat
30.5g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1 medium Sweet Potato (~150g)

1 tbsp Olive Oil

1/2 Red Bell Pepper (~50g)

1 cup Spinach (raw, ~30g)

1/4 Onion (~25g)

1/2 tsp Turmeric Powder

Pinch of Kala Namak & Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C). Dice the sweet potato into 1/2-inch cubes, toss with half the olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for about 20-25 minutes until tender and slightly crisp.

  • 2

    While the sweet potatoes roast, drain and press the tofu to remove excess moisture. Crumble the tofu into bite-sized pieces.

  • 3

    Heat the remaining olive oil in a skillet over medium heat. Add the diced onion and chopped red bell pepper and sauté until softened, about 3-4 minutes.

  • 4

    Add the crumbled tofu to the skillet along with the turmeric powder and a pinch of kala namak (which gives an egg-like flavor) and black pepper. Stir-fry for 5-7 minutes until the tofu edges become crispy.

  • 5

    Toss in the spinach during the last minute of cooking so it wilts lightly without overcooking.

  • 6

    Once the sweet potatoes are roasted, combine them with the tofu scramble or serve them side by side. Adjust seasoning if needed and serve warm.