Savory Tofu Scramble with Roasted Sweet Potatoes and Kale

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

Savory Tofu Scramble with Roasted Sweet Potatoes and Kale

YOUR SOLIN GENERATED RECIPE

Savory Tofu Scramble with Roasted Sweet Potatoes and Kale

A satisfying and nutrient-packed dish featuring seasoned tofu scramble enriched with a sprinkle of nutritional yeast, combined with sweet roasted cubes of sweet potato and tender kale. This versatile meal is perfect for breakfast or a light lunch/dinner, offering a harmonious blend of savory flavors and vibrant colors.

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NUTRITION

436kcal
Protein
38.1g
Fat
17.9g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

100g Sweet Potato

50g Kale

50g Red Bell Pepper

30g Onion

1 tsp Olive Oil

2 tbsp Nutritional Yeast

0.5 tsp Turmeric

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes, lightly toss with a drizzle of olive oil, and season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato is roasting, drain the tofu and pat dry with a paper towel. Crumble the tofu into a bowl.

  • 3

    Dice the red bell pepper and onion. Roughly chop the kale, removing any tough stems.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the diced onion and red bell pepper; sauté for about 3-4 minutes until softened.

  • 5

    Add the crumbled tofu to the skillet along with the turmeric. Stir well to combine the spices, cooking for 3-4 minutes.

  • 6

    Stir in the chopped kale and nutritional yeast, cooking until the kale wilts slightly, about 1-2 minutes. Season with salt and pepper to taste.

  • 7

    Plate the tofu scramble and serve alongside the roasted sweet potato cubes. Enjoy your hearty and nutritious meal either as a robust breakfast or a light dinner.

Savory Tofu Scramble with Roasted Sweet Potatoes and Kale

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

Savory Tofu Scramble with Roasted Sweet Potatoes and Kale

YOUR SOLIN GENERATED RECIPE

Savory Tofu Scramble with Roasted Sweet Potatoes and Kale

A satisfying and nutrient-packed dish featuring seasoned tofu scramble enriched with a sprinkle of nutritional yeast, combined with sweet roasted cubes of sweet potato and tender kale. This versatile meal is perfect for breakfast or a light lunch/dinner, offering a harmonious blend of savory flavors and vibrant colors.

NUTRITION

436kcal
Protein
38.1g
Fat
17.9g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

100g Sweet Potato

50g Kale

50g Red Bell Pepper

30g Onion

1 tsp Olive Oil

2 tbsp Nutritional Yeast

0.5 tsp Turmeric

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes, lightly toss with a drizzle of olive oil, and season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the sweet potato is roasting, drain the tofu and pat dry with a paper towel. Crumble the tofu into a bowl.

  • 3

    Dice the red bell pepper and onion. Roughly chop the kale, removing any tough stems.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the diced onion and red bell pepper; sauté for about 3-4 minutes until softened.

  • 5

    Add the crumbled tofu to the skillet along with the turmeric. Stir well to combine the spices, cooking for 3-4 minutes.

  • 6

    Stir in the chopped kale and nutritional yeast, cooking until the kale wilts slightly, about 1-2 minutes. Season with salt and pepper to taste.

  • 7

    Plate the tofu scramble and serve alongside the roasted sweet potato cubes. Enjoy your hearty and nutritious meal either as a robust breakfast or a light dinner.