Silky Tofu Scramble with Spinach and Tempeh Crumbles

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

Silky Tofu Scramble with Spinach and Tempeh Crumbles

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Tempeh Crumbles

A delightful vegan breakfast scramble that features creamy silken tofu paired with savory tempeh crumbles, fresh spinach, and vibrant red bell pepper. Infused with a hint of turmeric and nutritional yeast, this dish offers a satisfying mix of textures and flavors to kickstart your day with balanced nutrition and a burst of color.

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NUTRITION

388kcal
Protein
34.2g
Fat
21.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

75g Tempeh

1 cup Baby Spinach

50g Red Bell Pepper

1 tsp Olive Oil

1 tbsp Nutritional Yeast

1 tsp Turmeric Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain the silken tofu and pat dry with a paper towel. Crumble it gently into a bowl.

  • 2

    Dice the tempeh into small crumble-sized pieces. Finely chop the red bell pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the diced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 4

    Add the tempeh crumbles to the skillet and cook for another 2 minutes to lightly brown them.

  • 5

    Stir in the crumbled tofu along with the turmeric powder, and season with salt and pepper. Cook for about 3-4 minutes, stirring gently to combine all flavors.

  • 6

    Fold in the baby spinach and continue to cook until it wilts, approximately 1-2 minutes.

  • 7

    Sprinkle the nutritional yeast over the scramble, stir gently and remove the skillet from heat.

  • 8

    Adjust seasoning if needed and serve warm.

Silky Tofu Scramble with Spinach and Tempeh Crumbles

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

Silky Tofu Scramble with Spinach and Tempeh Crumbles

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Tempeh Crumbles

A delightful vegan breakfast scramble that features creamy silken tofu paired with savory tempeh crumbles, fresh spinach, and vibrant red bell pepper. Infused with a hint of turmeric and nutritional yeast, this dish offers a satisfying mix of textures and flavors to kickstart your day with balanced nutrition and a burst of color.

NUTRITION

388kcal
Protein
34.2g
Fat
21.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

75g Tempeh

1 cup Baby Spinach

50g Red Bell Pepper

1 tsp Olive Oil

1 tbsp Nutritional Yeast

1 tsp Turmeric Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Drain the silken tofu and pat dry with a paper towel. Crumble it gently into a bowl.

  • 2

    Dice the tempeh into small crumble-sized pieces. Finely chop the red bell pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the diced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 4

    Add the tempeh crumbles to the skillet and cook for another 2 minutes to lightly brown them.

  • 5

    Stir in the crumbled tofu along with the turmeric powder, and season with salt and pepper. Cook for about 3-4 minutes, stirring gently to combine all flavors.

  • 6

    Fold in the baby spinach and continue to cook until it wilts, approximately 1-2 minutes.

  • 7

    Sprinkle the nutritional yeast over the scramble, stir gently and remove the skillet from heat.

  • 8

    Adjust seasoning if needed and serve warm.