Creamy Tofu Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Spinach and Roasted Sweet Potatoes

Enjoy a vibrant, whole food plant-based breakfast where creamy tofu scramble meets tender roasted sweet potatoes. This dish offers a luscious blend of silky tofu, fresh spinach, and a touch of nutritional yeast, all enhanced by the natural creaminess of avocado – a comforting start to your day that’s as nutritious as it is satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

525kcal
Protein
29.2g
Fat
26.3g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

2 cups Fresh Spinach

1 medium Sweet Potato (approx. 150 grams)

2 Tbsp Nutritional Yeast

1/2 Avocado

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

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 olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 2

    Roast the sweet potato in the preheated oven for about 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

  • 3

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

  • 4

    Heat a non-stick skillet over medium heat. Add the crumbled tofu and sauté for about 3-4 minutes until it starts to brown slightly.

  • 5

    Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Stir in the nutritional yeast, allowing it to evenly coat the tofu and spinach for a cheesy flavor.

  • 6

    Remove the skillet from the heat and gently fold in the mashed half avocado to create a creamy texture throughout the scramble.

  • 7

    Plate the tofu scramble alongside the roasted sweet potato cubes. Serve warm and enjoy a hearty, nutritious breakfast.

Creamy Tofu Scramble with Spinach and Roasted Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Spinach and Roasted Sweet Potatoes

Enjoy a vibrant, whole food plant-based breakfast where creamy tofu scramble meets tender roasted sweet potatoes. This dish offers a luscious blend of silky tofu, fresh spinach, and a touch of nutritional yeast, all enhanced by the natural creaminess of avocado – a comforting start to your day that’s as nutritious as it is satisfying.

NUTRITION

525kcal
Protein
29.2g
Fat
26.3g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

2 cups Fresh Spinach

1 medium Sweet Potato (approx. 150 grams)

2 Tbsp Nutritional Yeast

1/2 Avocado

1 tsp Olive Oil

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 olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 2

    Roast the sweet potato in the preheated oven for about 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

  • 3

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

  • 4

    Heat a non-stick skillet over medium heat. Add the crumbled tofu and sauté for about 3-4 minutes until it starts to brown slightly.

  • 5

    Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Stir in the nutritional yeast, allowing it to evenly coat the tofu and spinach for a cheesy flavor.

  • 6

    Remove the skillet from the heat and gently fold in the mashed half avocado to create a creamy texture throughout the scramble.

  • 7

    Plate the tofu scramble alongside the roasted sweet potato cubes. Serve warm and enjoy a hearty, nutritious breakfast.