Crispy Tofu Scramble with Roasted Sweet Potatoes and Greens

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

Crispy Tofu Scramble with Roasted Sweet Potatoes and Greens

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Roasted Sweet Potatoes and Greens

Enjoy a vibrant plate of crispy tofu scramble paired with tender roasted sweet potatoes and a bed of fresh baby spinach. Enhanced with a sprinkle of nutritional yeast and a dash of turmeric, this dish brings a satisfying blend of textures and flavors perfect for a nutritious start to your day or a hearty meal anytime.

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NUTRITION

517kcal
Protein
34.9g
Fat
25.4g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 medium Sweet Potato (approx. 150g)

1 cup Baby Spinach (approx. 30g)

2 tbsp Nutritional Yeast

2 tsp Olive Oil

Spices (Turmeric, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into 1/2-inch cubes. Toss the cubes with 1 tsp of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 2

    While the sweet potatoes roast, drain the tofu and press it to remove excess moisture. Crumble the tofu into bite-sized pieces.

  • 3

    Heat the remaining 1 tsp olive oil in a non-stick skillet over medium heat. Add the crumbled tofu, sprinkle with turmeric, salt, and pepper, and cook for 5-7 minutes until lightly golden on the edges. Stir in the nutritional yeast and mix thoroughly.

  • 4

    Add the baby spinach to the skillet and cook for an additional 1-2 minutes until wilted.

  • 5

    Plate your tofu scramble alongside the roasted sweet potato cubes. Serve warm and enjoy your nutrient-packed meal.

Crispy Tofu Scramble with Roasted Sweet Potatoes and Greens

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

Crispy Tofu Scramble with Roasted Sweet Potatoes and Greens

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Roasted Sweet Potatoes and Greens

Enjoy a vibrant plate of crispy tofu scramble paired with tender roasted sweet potatoes and a bed of fresh baby spinach. Enhanced with a sprinkle of nutritional yeast and a dash of turmeric, this dish brings a satisfying blend of textures and flavors perfect for a nutritious start to your day or a hearty meal anytime.

NUTRITION

517kcal
Protein
34.9g
Fat
25.4g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 medium Sweet Potato (approx. 150g)

1 cup Baby Spinach (approx. 30g)

2 tbsp Nutritional Yeast

2 tsp Olive Oil

Spices (Turmeric, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into 1/2-inch cubes. Toss the cubes with 1 tsp of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 2

    While the sweet potatoes roast, drain the tofu and press it to remove excess moisture. Crumble the tofu into bite-sized pieces.

  • 3

    Heat the remaining 1 tsp olive oil in a non-stick skillet over medium heat. Add the crumbled tofu, sprinkle with turmeric, salt, and pepper, and cook for 5-7 minutes until lightly golden on the edges. Stir in the nutritional yeast and mix thoroughly.

  • 4

    Add the baby spinach to the skillet and cook for an additional 1-2 minutes until wilted.

  • 5

    Plate your tofu scramble alongside the roasted sweet potato cubes. Serve warm and enjoy your nutrient-packed meal.