Creamy Tofu Scramble with Spinach and Roasted Sweet Potato

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

Creamy Tofu Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Spinach and Roasted Sweet Potato

Wake up to a hearty, dairy-free, gluten-free breakfast that’s both anti-inflammatory and packed with flavor. This creamy tofu scramble, enriched with nutritional yeast and fresh spinach, is perfectly paired with roasted sweet potato for a satisfying, balanced meal.

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NUTRITION

629kcal
Protein
43.7g
Fat
35.8g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

1/4 cup Nutritional Yeast

1 medium Sweet Potato

1 cup Spinach

1 tbsp Olive Oil

1 tsp Turmeric

Pinch Black Salt (Kala Namak)

1 tsp Garlic Powder

1 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cut the sweet potato into 1/2-inch cubes, toss with a drizzle of olive oil, salt, and pepper, and spread out on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 25-30 minutes until tender and slightly crisp on the edges.

  • 3

    While the sweet potato roasts, press the tofu to remove excess water and crumble it into a bowl.

  • 4

    Heat a non-stick skillet over medium heat and add a small drizzle of olive oil.

  • 5

    Add the crumbled tofu to the skillet and sprinkle with turmeric, garlic powder, black pepper, and black salt. Stir and cook for 3-4 minutes until slightly heated.

  • 6

    Stir in the nutritional yeast and allow it to melt into the scramble, creating a creamy consistency.

  • 7

    Fold in the fresh spinach and cook just until wilted, about 1-2 minutes.

  • 8

    Plate the tofu scramble and top with the roasted sweet potato cubes. Serve warm and enjoy your creamy, protein-packed breakfast.

Creamy Tofu Scramble with Spinach and Roasted Sweet Potato

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

Creamy Tofu Scramble with Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Spinach and Roasted Sweet Potato

Wake up to a hearty, dairy-free, gluten-free breakfast that’s both anti-inflammatory and packed with flavor. This creamy tofu scramble, enriched with nutritional yeast and fresh spinach, is perfectly paired with roasted sweet potato for a satisfying, balanced meal.

NUTRITION

629kcal
Protein
43.7g
Fat
35.8g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

1/4 cup Nutritional Yeast

1 medium Sweet Potato

1 cup Spinach

1 tbsp Olive Oil

1 tsp Turmeric

Pinch Black Salt (Kala Namak)

1 tsp Garlic Powder

1 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cut the sweet potato into 1/2-inch cubes, toss with a drizzle of olive oil, salt, and pepper, and spread out on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 25-30 minutes until tender and slightly crisp on the edges.

  • 3

    While the sweet potato roasts, press the tofu to remove excess water and crumble it into a bowl.

  • 4

    Heat a non-stick skillet over medium heat and add a small drizzle of olive oil.

  • 5

    Add the crumbled tofu to the skillet and sprinkle with turmeric, garlic powder, black pepper, and black salt. Stir and cook for 3-4 minutes until slightly heated.

  • 6

    Stir in the nutritional yeast and allow it to melt into the scramble, creating a creamy consistency.

  • 7

    Fold in the fresh spinach and cook just until wilted, about 1-2 minutes.

  • 8

    Plate the tofu scramble and top with the roasted sweet potato cubes. Serve warm and enjoy your creamy, protein-packed breakfast.