YOUR SOLIN GENERATED RECIPE
Creamy Tofu Scramble with Sautéed Greens and Roasted Sweet Potatoes
Experience a vibrant, hearty meal that harmonizes a creamy tofu scramble with nutrient-dense sautéed greens and perfectly roasted sweet potatoes. The dish combines soft, herbed tofu with a boost of nutritional yeast for creaminess, paired with the slight natural sweetness of roasted potatoes, delivering a satisfying balance of protein and flavor.
INGREDIENTS
200g Extra Firm Tofu
100g Sweet Potato
100g Baby Spinach
2 tbsp Nutritional Yeast
1 tsp Olive Oil
1 tsp Turmeric
1/2 tsp Black Pepper
Pinch of Salt
PREPARATION
Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes. Toss the cubes lightly with a pinch of salt and half the olive oil, then spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Drain the tofu and pat it dry with a paper towel. Crumble it into a bowl to achieve a scramble-like texture.
In a non-stick skillet, heat the remaining olive oil over medium heat. Add the crumbled tofu along with turmeric, black pepper, and a pinch of salt. Sauté for 3-4 minutes to allow the spices to infuse the tofu.
Add the baby spinach to the tofu and cook until just wilted, around 1-2 minutes.
Stir in the nutritional yeast to the tofu mixture for a creamy, cheesy texture. Continue cooking for another 1-2 minutes until everything is well combined and heated through.
Plate the creamy tofu scramble alongside the roasted sweet potatoes. Serve warm for a satisfying and balanced meal.