Name: Egg White Scramble with Silky Tofu and Baby Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 large egg whites (approx. 210g); 200g silky tofu; 1 cup baby spinach; 1 tbsp low-sodium soy sauce; 2 tsp olive oil; 1 tbsp tahini; 1 tsp grated fresh ginger; 2 tbsp chopped scallions

Egg White Scramble with Silky Tofu and Baby Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Silky Tofu and Baby Spinach

A light and satisfying Asian-inspired scramble that blends fluffy egg whites with silky tofu and fresh baby spinach, accented by a hint of ginger and scallion, then finished with a drizzle of tahini. This dish is perfect for a nourishing start to your day, combining clean protein sources with vibrant flavors.

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NUTRITION

Protein

46.0g

Fat

26.3g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

7 large egg whites (approx. 210g)

200g silky tofu

1 cup baby spinach

1 tbsp low-sodium soy sauce

2 tsp olive oil

1 tbsp tahini

1 tsp grated fresh ginger

2 tbsp chopped scallions

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PREPARATION

1
Preheat a non-stick skillet over medium heat and add the olive oil.
2
Add the grated fresh ginger and chopped scallions, sautéing for about 30 seconds until fragrant.
3
Crack the egg whites into a bowl and lightly whisk. Pour the egg whites into the heated skillet.
4
Gently crumble the silky tofu into the pan, allowing them to mix naturally with the eggs.
5
Add the baby spinach and drizzle the low-sodium soy sauce evenly. Stir gently to combine all ingredients.
6
Cook until the egg whites are set and the spinach is wilted, about 3-4 minutes.
7
Remove from heat and transfer the scramble to a plate. Drizzle with tahini for a nutty finishing touch.
8
Serve warm and enjoy your protein-packed, Asian-inspired breakfast.