Creamy Tofu Scramble with Spinach and Quinoa

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

Creamy Tofu Scramble with Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Spinach and Quinoa

Savor a warm and comforting plate of creamy tofu scramble mingled with vibrant spinach, sweet bell pepper, and tender onions, perfectly complemented by a side of fluffy quinoa and a subtle hint of nutritional yeast. This plant-based breakfast celebrates whole foods, delivering a hearty, savory start to your day with bright flavors and satisfying textures.

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NUTRITION

537kcal
Protein
32g
Fat
27.3g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

250g extra firm tofu

1/2 cup cooked quinoa (93g)

2 tbsp nutritional yeast

1 cup raw spinach

1/4 cup diced red bell pepper

1/4 cup diced yellow onion

1 tsp olive oil

1/4 medium avocado

1 tsp turmeric powder

Salt and pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess water and crumble it into bite-sized pieces.

  • 2

    Heat olive oil in a non-stick skillet over medium heat. Add diced onions and red bell pepper; sauté until softened, about 3-4 minutes.

  • 3

    Stir in the crumbled tofu and sprinkle with turmeric powder, salt, and pepper. Cook for about 5 minutes, allowing the flavors to meld and the tofu to warm through.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, approximately 2 minutes.

  • 5

    Sprinkle in nutritional yeast and gently stir to combine, allowing the scramble to take on a creamy texture.

  • 6

    Plate the tofu scramble alongside the cooked quinoa and top with diced avocado for a creamy finish.

  • 7

    Serve warm and enjoy a nourishing, plant-based breakfast.

Creamy Tofu Scramble with Spinach and Quinoa

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

Creamy Tofu Scramble with Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Spinach and Quinoa

Savor a warm and comforting plate of creamy tofu scramble mingled with vibrant spinach, sweet bell pepper, and tender onions, perfectly complemented by a side of fluffy quinoa and a subtle hint of nutritional yeast. This plant-based breakfast celebrates whole foods, delivering a hearty, savory start to your day with bright flavors and satisfying textures.

NUTRITION

537kcal
Protein
32g
Fat
27.3g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

250g extra firm tofu

1/2 cup cooked quinoa (93g)

2 tbsp nutritional yeast

1 cup raw spinach

1/4 cup diced red bell pepper

1/4 cup diced yellow onion

1 tsp olive oil

1/4 medium avocado

1 tsp turmeric powder

Salt and pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess water and crumble it into bite-sized pieces.

  • 2

    Heat olive oil in a non-stick skillet over medium heat. Add diced onions and red bell pepper; sauté until softened, about 3-4 minutes.

  • 3

    Stir in the crumbled tofu and sprinkle with turmeric powder, salt, and pepper. Cook for about 5 minutes, allowing the flavors to meld and the tofu to warm through.

  • 4

    Add the fresh spinach to the skillet and cook until just wilted, approximately 2 minutes.

  • 5

    Sprinkle in nutritional yeast and gently stir to combine, allowing the scramble to take on a creamy texture.

  • 6

    Plate the tofu scramble alongside the cooked quinoa and top with diced avocado for a creamy finish.

  • 7

    Serve warm and enjoy a nourishing, plant-based breakfast.