Fluffy Tofu Scramble with Roasted Sweet Potatoes and Kale

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

Fluffy Tofu Scramble with Roasted Sweet Potatoes and Kale

YOUR SOLIN GENERATED RECIPE

Fluffy Tofu Scramble with Roasted Sweet Potatoes and Kale

Enjoy a vibrant plate featuring fluffy crumbled tofu, delicately roasted sweet potatoes, and tender kale. A sprinkle of nutritional yeast and aromatic spices round out this savory, plant-powered dish that satisfies your morning, midday, or evening meal cravings.

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NUTRITION

537kcal
Protein
37.1g
Fat
20.6g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

150g Sweet Potato

1 cup Kale

2 tbsp Nutritional Yeast

1/2 small Red Onion

1 clove Garlic

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes, toss with half a teaspoon of olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.

  • 2

    While the sweet potato roasts, press the tofu gently with a paper towel to remove excess moisture. Crumble the tofu into medium-sized pieces in a bowl.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add finely chopped red onion and minced garlic, sauté until soft and fragrant, about 2-3 minutes.

  • 4

    Add the crumbled tofu to the skillet along with smoked paprika, turmeric, salt, and pepper. Cook for 5 minutes, stirring occasionally to create a scrambled texture.

  • 5

    Stir in the kale and nutritional yeast, and cook for another 2-3 minutes until the kale wilts slightly and the flavors meld together.

  • 6

    Plate the tofu scramble alongside the roasted sweet potatoes, and serve immediately.

Fluffy Tofu Scramble with Roasted Sweet Potatoes and Kale

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

Fluffy Tofu Scramble with Roasted Sweet Potatoes and Kale

YOUR SOLIN GENERATED RECIPE

Fluffy Tofu Scramble with Roasted Sweet Potatoes and Kale

Enjoy a vibrant plate featuring fluffy crumbled tofu, delicately roasted sweet potatoes, and tender kale. A sprinkle of nutritional yeast and aromatic spices round out this savory, plant-powered dish that satisfies your morning, midday, or evening meal cravings.

NUTRITION

537kcal
Protein
37.1g
Fat
20.6g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

150g Sweet Potato

1 cup Kale

2 tbsp Nutritional Yeast

1/2 small Red Onion

1 clove Garlic

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes, toss with half a teaspoon of olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.

  • 2

    While the sweet potato roasts, press the tofu gently with a paper towel to remove excess moisture. Crumble the tofu into medium-sized pieces in a bowl.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add finely chopped red onion and minced garlic, sauté until soft and fragrant, about 2-3 minutes.

  • 4

    Add the crumbled tofu to the skillet along with smoked paprika, turmeric, salt, and pepper. Cook for 5 minutes, stirring occasionally to create a scrambled texture.

  • 5

    Stir in the kale and nutritional yeast, and cook for another 2-3 minutes until the kale wilts slightly and the flavors meld together.

  • 6

    Plate the tofu scramble alongside the roasted sweet potatoes, and serve immediately.