Crispy Tofu and Vegetable Scramble with Quinoa

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

Crispy Tofu and Vegetable Scramble with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Scramble with Quinoa

Enjoy a hearty, plant-based breakfast with crispy tofu cubes, vibrant sautéed vegetables, and protein-packed quinoa. This colorful scramble blends the rich flavors of tofu and olive oil with the natural sweetness of red bell pepper and onion, rounded out by fresh spinach, for a satisfying start to your day.

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NUTRITION

446kcal
Protein
25.2g
Fat
23.6g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 small Yellow Onion

1 cup Spinach

1.5 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut it into small cubes.

  • 2

    Heat olive oil in a non-stick skillet over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 6-8 minutes.

  • 3

    Add the diced red bell pepper and chopped yellow onion to the skillet. Sauté until the vegetables soften, around 3-4 minutes.

  • 4

    Stir in the spinach and cook just until wilted, about 1-2 minutes.

  • 5

    Gently fold in the cooked quinoa and season with a pinch of salt and black pepper. Mix until well combined and heated through.

  • 6

    Serve immediately for a warm, nutritious breakfast.

Crispy Tofu and Vegetable Scramble with Quinoa

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

Crispy Tofu and Vegetable Scramble with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Scramble with Quinoa

Enjoy a hearty, plant-based breakfast with crispy tofu cubes, vibrant sautéed vegetables, and protein-packed quinoa. This colorful scramble blends the rich flavors of tofu and olive oil with the natural sweetness of red bell pepper and onion, rounded out by fresh spinach, for a satisfying start to your day.

NUTRITION

446kcal
Protein
25.2g
Fat
23.6g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 small Yellow Onion

1 cup Spinach

1.5 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut it into small cubes.

  • 2

    Heat olive oil in a non-stick skillet over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 6-8 minutes.

  • 3

    Add the diced red bell pepper and chopped yellow onion to the skillet. Sauté until the vegetables soften, around 3-4 minutes.

  • 4

    Stir in the spinach and cook just until wilted, about 1-2 minutes.

  • 5

    Gently fold in the cooked quinoa and season with a pinch of salt and black pepper. Mix until well combined and heated through.

  • 6

    Serve immediately for a warm, nutritious breakfast.