Silky Tofu and Lentil Scramble with Spinach and Mushrooms

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

Silky Tofu and Lentil Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Lentil Scramble with Spinach and Mushrooms

A hearty and flavorful breakfast scramble featuring creamy silken tofu crumbled alongside tender cooked lentils, earthy mushrooms, and fresh spinach. Lightly sautéed with aromatic garlic and onion and seasoned with black pepper and smoked paprika, this WFPB dish is both satisfying and vibrant—all without added oil, sugar, or salt.

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NUTRITION

360kcal
Protein
33.5g
Fat
12.8g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

250g Silken Tofu

100g Cooked Lentils

100g White Mushrooms

1 cup Spinach

1/4 medium Onion (~25g)

1 Garlic clove

1/4 tsp Black Pepper

1/4 tsp Smoked Paprika

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PREPARATION

  • 1

    Press the tofu gently with a fork to crumble it into bite-size pieces.

  • 2

    Finely dice the onion and garlic. Slice the mushrooms and roughly chop the spinach.

  • 3

    In a non-stick skillet, add a splash of water over medium heat. Sauté the diced onion and garlic until translucent and fragrant, about 2-3 minutes.

  • 4

    Add the sliced mushrooms to the pan and cook until they soften and release their moisture, about 3-4 minutes.

  • 5

    Stir in the crumbled tofu and cooked lentils, mixing well with the vegetables.

  • 6

    Add the spinach, black pepper, and smoked paprika. Continue to cook for another 2 minutes until the spinach wilts and everything is heated through.

  • 7

    Taste and adjust seasoning with additional pepper if desired, then serve warm.

Silky Tofu and Lentil Scramble with Spinach and Mushrooms

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

Silky Tofu and Lentil Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Lentil Scramble with Spinach and Mushrooms

A hearty and flavorful breakfast scramble featuring creamy silken tofu crumbled alongside tender cooked lentils, earthy mushrooms, and fresh spinach. Lightly sautéed with aromatic garlic and onion and seasoned with black pepper and smoked paprika, this WFPB dish is both satisfying and vibrant—all without added oil, sugar, or salt.

NUTRITION

360kcal
Protein
33.5g
Fat
12.8g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

250g Silken Tofu

100g Cooked Lentils

100g White Mushrooms

1 cup Spinach

1/4 medium Onion (~25g)

1 Garlic clove

1/4 tsp Black Pepper

1/4 tsp Smoked Paprika

PREPARATION

  • 1

    Press the tofu gently with a fork to crumble it into bite-size pieces.

  • 2

    Finely dice the onion and garlic. Slice the mushrooms and roughly chop the spinach.

  • 3

    In a non-stick skillet, add a splash of water over medium heat. Sauté the diced onion and garlic until translucent and fragrant, about 2-3 minutes.

  • 4

    Add the sliced mushrooms to the pan and cook until they soften and release their moisture, about 3-4 minutes.

  • 5

    Stir in the crumbled tofu and cooked lentils, mixing well with the vegetables.

  • 6

    Add the spinach, black pepper, and smoked paprika. Continue to cook for another 2 minutes until the spinach wilts and everything is heated through.

  • 7

    Taste and adjust seasoning with additional pepper if desired, then serve warm.