Name: Egg and Tofu Scramble with Spinach and Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs (150g total); 150g Firm Tofu; 100g Fresh Spinach; 30g Pumpkin Seeds; 1 tsp Turmeric Powder; Pinch of Black Pepper; Pinch of Salt

Egg and Tofu Scramble with Spinach and Pumpkin Seeds

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

YOUR SOLIN GENERATED RECIPE

Egg and Tofu Scramble with Spinach and Pumpkin Seeds

A hearty, protein-packed scramble that combines the creaminess of tofu with the richness of eggs, fresh spinach, and the nutty crunch of pumpkin seeds. This dish provides a delicious start to your day with balanced flavors and textures while keeping you fueled and satisfied.

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NUTRITION

Protein

45.9g

Fat

38.8g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

150g Firm Tofu

100g Fresh Spinach

30g Pumpkin Seeds

1 tsp Turmeric Powder

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

1
Drain the tofu and pat dry with paper towels. Cut the tofu into small cubes.
2
In a bowl, whisk the eggs along with a pinch of salt, black pepper, and turmeric powder.
3
Heat a non-stick skillet over medium heat. Add the tofu cubes and sauté for 2-3 minutes until they begin to brown lightly.
4
Add the spinach to the skillet and cook until it wilts, about 1-2 minutes.
5
Pour the whisked eggs over the tofu and spinach. Allow the eggs to set slightly before gently stirring to create soft curds.
6
Continue cooking and stirring until the eggs are fully cooked but still moist, about 3-4 minutes.
7
Remove the skillet from heat and sprinkle the roasted pumpkin seeds on top for a satisfying crunch.
8
Serve warm immediately and enjoy your protein-packed breakfast.