Name: Silky Tofu and Vegetable Scramble with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Silken Tofu; 80g Tempeh; 1/2 cup Cooked Brown Rice; 50g Red Bell Pepper, diced; 50g Spinach; 1/2 tsp Ground Turmeric; Salt and Pepper to taste; 1 tsp Olive Oil

Silky Tofu and Vegetable Scramble with Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Vegetable Scramble with Brown Rice

Enjoy a light yet satisfying breakfast featuring a creamy tofu and tempeh scramble infused with vibrant bell pepper and spinach, perfectly paired with nutty brown rice. This dish delivers a delicate balance of textures and flavors, providing a nutrient-packed start to your day.

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NUTRITION

Protein

30.9g

Fat

21.7g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

180g Silken Tofu

80g Tempeh

1/2 cup Cooked Brown Rice

50g Red Bell Pepper, diced

50g Spinach

1/2 tsp Ground Turmeric

Salt and Pepper to taste

1 tsp Olive Oil

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PREPARATION

1
Begin by draining any excess water from the silken tofu and patting it dry. Crumble the tofu into a bowl.
2
Dice the red bell pepper and roughly chop the spinach.
3
Cut the tempeh into small cubes or crumble it, mimicking a scrambled texture.
4
In a non-stick skillet, heat the olive oil over medium heat. Add the crumbled tempeh first and sauté for 2-3 minutes.
5
Add the diced red bell pepper and turmeric, stirring for another 2 minutes until the pepper begins to soften.
6
Gently stir in the crumbled tofu and spinach, mixing thoroughly. Season with salt and pepper to taste.
7
Cook the scramble for an additional 3-4 minutes, allowing the flavors to meld and the spinach to wilt lightly.
8
Plate the scramble alongside the pre-cooked brown rice, serving immediately while warm.