Crispy Tofu Scramble with Sautéed Greens and Roasted Sweet Potatoes

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

Crispy Tofu Scramble with Sautéed Greens and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Sautéed Greens and Roasted Sweet Potatoes

Enjoy a vibrant, plant-powered meal featuring crispy, spiced tofu scramble paired with tender sautéed greens and perfectly roasted sweet potatoes. This dish offers a delightful combination of textures and flavors—from the crunch of golden tofu to the natural sweetness of roasted sweet potatoes and the fresh burst of greens, all accented with aromatic spices.

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NUTRITION

470kcal
Protein
32.1g
Fat
14.7g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

350g Extra-Firm Tofu

150g Sweet Potato

1 cup Spinach (30g)

50g Yellow Onion

0.5 tbsp Olive Oil

1 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes, toss with a pinch of salt, pepper, and a drizzle of olive oil, and spread on a baking sheet. Roast for about 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potatoes roast, press the tofu to remove excess water. Crumble the tofu into bite-sized pieces resembling scrambled eggs.

  • 3

    Dice the yellow onion. In a large non-stick skillet, heat the olive oil over medium heat and sauté the onion until translucent (about 3-4 minutes).

  • 4

    Add the crumbled tofu to the skillet along with the turmeric, salt, and pepper. Sauté for 5-7 minutes until the tofu starts to turn golden and crispy.

  • 5

    Fold in the spinach and cook for an additional 1-2 minutes until the greens are just wilted and bright.

  • 6

    Plate the tofu scramble with a side of the roasted sweet potato cubes. Adjust seasoning with extra salt and pepper if needed and serve warm.

Crispy Tofu Scramble with Sautéed Greens and Roasted Sweet Potatoes

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

Crispy Tofu Scramble with Sautéed Greens and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Sautéed Greens and Roasted Sweet Potatoes

Enjoy a vibrant, plant-powered meal featuring crispy, spiced tofu scramble paired with tender sautéed greens and perfectly roasted sweet potatoes. This dish offers a delightful combination of textures and flavors—from the crunch of golden tofu to the natural sweetness of roasted sweet potatoes and the fresh burst of greens, all accented with aromatic spices.

NUTRITION

470kcal
Protein
32.1g
Fat
14.7g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

350g Extra-Firm Tofu

150g Sweet Potato

1 cup Spinach (30g)

50g Yellow Onion

0.5 tbsp Olive Oil

1 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes, toss with a pinch of salt, pepper, and a drizzle of olive oil, and spread on a baking sheet. Roast for about 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potatoes roast, press the tofu to remove excess water. Crumble the tofu into bite-sized pieces resembling scrambled eggs.

  • 3

    Dice the yellow onion. In a large non-stick skillet, heat the olive oil over medium heat and sauté the onion until translucent (about 3-4 minutes).

  • 4

    Add the crumbled tofu to the skillet along with the turmeric, salt, and pepper. Sauté for 5-7 minutes until the tofu starts to turn golden and crispy.

  • 5

    Fold in the spinach and cook for an additional 1-2 minutes until the greens are just wilted and bright.

  • 6

    Plate the tofu scramble with a side of the roasted sweet potato cubes. Adjust seasoning with extra salt and pepper if needed and serve warm.