Crispy Tofu Scramble with Spinach and Sweet Potato

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

Crispy Tofu Scramble with Spinach and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Spinach and Sweet Potato

Savor a delicious, protein-packed vegan breakfast featuring a crispy tofu scramble blended with a touch of chickpea flour and nutritional yeast, creating a savory texture. Paired with tender roasted sweet potato and fresh spinach, this dish is a warm, satisfying start to your day that’s both gluten-free and dairy-free.

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NUTRITION

432kcal
Protein
32.5g
Fat
12.8g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/4 cup Chickpea Flour

2 Tbsp Nutritional Yeast

100g Sweet Potato

50g Spinach

Olive Oil Spray

Seasonings (Turmeric, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes. Arrange them on a baking sheet lined with parchment paper and roast for 20 minutes or until tender and slightly crispy.

  • 2

    While the sweet potato is roasting, crumble the firm tofu into a bowl. Add the chickpea flour and nutritional yeast, then mix until well combined.

  • 3

    Gently stir in the fresh spinach, allowing it to wilt slightly in the mixture.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat with olive oil spray. Add the tofu mixture and season generously with turmeric, salt, and pepper.

  • 5

    Cook the tofu scramble for about 7-10 minutes, stirring occasionally until it becomes golden and slightly crispy on the edges.

  • 6

    Plate the crispy tofu scramble alongside the roasted sweet potato cubes, and serve immediately.

Crispy Tofu Scramble with Spinach and Sweet Potato

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

Crispy Tofu Scramble with Spinach and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Spinach and Sweet Potato

Savor a delicious, protein-packed vegan breakfast featuring a crispy tofu scramble blended with a touch of chickpea flour and nutritional yeast, creating a savory texture. Paired with tender roasted sweet potato and fresh spinach, this dish is a warm, satisfying start to your day that’s both gluten-free and dairy-free.

NUTRITION

432kcal
Protein
32.5g
Fat
12.8g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/4 cup Chickpea Flour

2 Tbsp Nutritional Yeast

100g Sweet Potato

50g Spinach

Olive Oil Spray

Seasonings (Turmeric, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes. Arrange them on a baking sheet lined with parchment paper and roast for 20 minutes or until tender and slightly crispy.

  • 2

    While the sweet potato is roasting, crumble the firm tofu into a bowl. Add the chickpea flour and nutritional yeast, then mix until well combined.

  • 3

    Gently stir in the fresh spinach, allowing it to wilt slightly in the mixture.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat with olive oil spray. Add the tofu mixture and season generously with turmeric, salt, and pepper.

  • 5

    Cook the tofu scramble for about 7-10 minutes, stirring occasionally until it becomes golden and slightly crispy on the edges.

  • 6

    Plate the crispy tofu scramble alongside the roasted sweet potato cubes, and serve immediately.