Name: Silky Tofu Scramble with Roasted Potatoes and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 190g Firm Tofu; 2 tbsp Nutritional Yeast; 1/3 cup Canned Black Beans; 120g Red Potatoes; 2 cups Baby Spinach; 2 tsp Olive Oil

Silky Tofu Scramble with Roasted Potatoes and Spinach

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

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Roasted Potatoes and Spinach

Pan-seared tofu crumbled with nutritional yeast and turmeric, served with crispy roasted red potatoes and wilted baby spinach for a savory, protein-packed start.

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NUTRITION

Protein

31.7g

Fat

19.6g

Carbs

43g

SERVINGS

1 serving

INGREDIENTS

190g Firm Tofu

2 tbsp Nutritional Yeast

1/3 cup Canned Black Beans

120g Red Potatoes

2 cups Baby Spinach

2 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Dice the red potatoes into small 1/2-inch cubes and toss them with 1 teaspoon of olive oil and a pinch of salt.
3
Spread the potatoes on a baking sheet and roast for 20-25 minutes until they are golden and crispy.
4
While potatoes roast, drain the tofu and press it firmly between paper towels to remove excess moisture.
5
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium heat.
6
Crumble the tofu into the skillet using your hands or a fork until it resembles scrambled eggs.
7
Stir in the nutritional yeast, black beans, and a pinch of turmeric for color; cook for 5-7 minutes until heated through.
8
Add the baby spinach to the skillet and toss gently for 1-2 minutes until just wilted.
9
Plate the tofu scramble alongside the crispy roasted potatoes and serve immediately.