Crispy Tofu and Sweet Potato Hash with Spinach

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

Crispy Tofu and Sweet Potato Hash with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Sweet Potato Hash with Spinach

Enjoy a vibrant, gluten and dairy-free breakfast hash featuring crispy tofu, tender sweet potato cubes, and nutrient-packed spinach with hints of red bell pepper and red onion. Seasoned with smoky paprika and garlic, this anti-inflammatory dish offers a satisfying crunch and a hearty balance that will energize your morning.

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NUTRITION

545kcal
Protein
40.1g
Fat
20.8g
Carbs
59.0g

SERVINGS

1 serving

INGREDIENTS

350g Extra-Firm Tofu

1 medium Sweet Potato

1/2 cup Black Beans

1 cup Spinach

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

2 tsp Olive Oil

2 cloves Garlic

1 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    Peel and dice the sweet potato into small cubes. Dice the red bell pepper and red onion, and mince the garlic.

  • 3

    In a non-stick pan, heat 2 teaspoons of olive oil over medium-high heat. Add the tofu cubes and sprinkle with a pinch of salt, pepper, and paprika. Cook until all sides become crispy and golden, about 6-8 minutes. Remove tofu and set aside.

  • 4

    In the same pan, add diced sweet potato, red onion, red bell pepper, and minced garlic. Sauté for about 5-7 minutes until the sweet potato starts to soften.

  • 5

    Stir in the black beans and allow them to heat through, about 2 minutes.

  • 6

    Fold in the spinach and cooked tofu, cooking just until the spinach wilts. Taste and adjust seasoning with salt and pepper if necessary.

  • 7

    Serve warm and enjoy your hearty, anti-inflammatory breakfast hash.

Crispy Tofu and Sweet Potato Hash with Spinach

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

Crispy Tofu and Sweet Potato Hash with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Sweet Potato Hash with Spinach

Enjoy a vibrant, gluten and dairy-free breakfast hash featuring crispy tofu, tender sweet potato cubes, and nutrient-packed spinach with hints of red bell pepper and red onion. Seasoned with smoky paprika and garlic, this anti-inflammatory dish offers a satisfying crunch and a hearty balance that will energize your morning.

NUTRITION

545kcal
Protein
40.1g
Fat
20.8g
Carbs
59.0g

SERVINGS

1 serving

INGREDIENTS

350g Extra-Firm Tofu

1 medium Sweet Potato

1/2 cup Black Beans

1 cup Spinach

1/4 cup diced Red Bell Pepper

1/4 cup diced Red Onion

2 tsp Olive Oil

2 cloves Garlic

1 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    Peel and dice the sweet potato into small cubes. Dice the red bell pepper and red onion, and mince the garlic.

  • 3

    In a non-stick pan, heat 2 teaspoons of olive oil over medium-high heat. Add the tofu cubes and sprinkle with a pinch of salt, pepper, and paprika. Cook until all sides become crispy and golden, about 6-8 minutes. Remove tofu and set aside.

  • 4

    In the same pan, add diced sweet potato, red onion, red bell pepper, and minced garlic. Sauté for about 5-7 minutes until the sweet potato starts to soften.

  • 5

    Stir in the black beans and allow them to heat through, about 2 minutes.

  • 6

    Fold in the spinach and cooked tofu, cooking just until the spinach wilts. Taste and adjust seasoning with salt and pepper if necessary.

  • 7

    Serve warm and enjoy your hearty, anti-inflammatory breakfast hash.