Silky Tofu Scramble with Tempeh and Spinach

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

Silky Tofu Scramble with Tempeh and Spinach

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Tempeh and Spinach

Enjoy a luscious vegan scramble featuring creamy silken tofu paired with nutty tempeh, fresh spinach, and a burst of vibrant bell pepper. The addition of nutritional yeast infuses a savory depth, making this breakfast both satisfying and energizing.

Try 3 days free, then $12.99 / mo.

NUTRITION

411kcal
Protein
34.6g
Fat
22.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

75g Tempeh

2 Tbsp Nutritional Yeast

1 cup Spinach

1/2 medium Red Bell Pepper

1 tsp Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain any excess liquid from the silken tofu and pat dry. Crumble the tofu into a mixing bowl.

  • 2

    Dice the tempeh into small cubes and roughly chop the red bell pepper and spinach.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 4

    Add the cubed tempeh to the skillet and sauté for about 3-4 minutes until lightly browned.

  • 5

    Stir in the red bell pepper and spinach, cooking until the spinach just begins to wilt.

  • 6

    Add the crumbled tofu and sprinkle in the nutritional yeast. Gently stir and cook for another 3-4 minutes to allow the flavors to meld.

  • 7

    Season with salt and pepper to taste, then serve warm.

Silky Tofu Scramble with Tempeh and Spinach

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

Silky Tofu Scramble with Tempeh and Spinach

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Tempeh and Spinach

Enjoy a luscious vegan scramble featuring creamy silken tofu paired with nutty tempeh, fresh spinach, and a burst of vibrant bell pepper. The addition of nutritional yeast infuses a savory depth, making this breakfast both satisfying and energizing.

NUTRITION

411kcal
Protein
34.6g
Fat
22.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

75g Tempeh

2 Tbsp Nutritional Yeast

1 cup Spinach

1/2 medium Red Bell Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Drain any excess liquid from the silken tofu and pat dry. Crumble the tofu into a mixing bowl.

  • 2

    Dice the tempeh into small cubes and roughly chop the red bell pepper and spinach.

  • 3

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 4

    Add the cubed tempeh to the skillet and sauté for about 3-4 minutes until lightly browned.

  • 5

    Stir in the red bell pepper and spinach, cooking until the spinach just begins to wilt.

  • 6

    Add the crumbled tofu and sprinkle in the nutritional yeast. Gently stir and cook for another 3-4 minutes to allow the flavors to meld.

  • 7

    Season with salt and pepper to taste, then serve warm.