Name: Silky Tofu Scramble with Spinach and Tempeh Crumbles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Tempeh, crumbled; 6 oz Silken Tofu; 2 tbsp Nutritional Yeast; 2 cups Fresh Spinach; 1 tsp Olive Oil; 1/4 medium Avocado; 1/4 tsp Ground Turmeric; 1/4 tsp Kala Namak (Black Salt)

Silky Tofu Scramble with Spinach and Tempeh Crumbles

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 Spinach and Tempeh Crumbles

Pan-seared silken tofu and savory tempeh crumbles tossed with fresh spinach and turmeric, finished with a dash of sulfurous black salt for a buttery, egg-like finish.

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NUTRITION

Protein

31.3g

Fat

25g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh, crumbled

6 oz Silken Tofu

2 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tsp Olive Oil

1/4 medium Avocado

1/4 tsp Ground Turmeric

1/4 tsp Kala Namak (Black Salt)

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PREPARATION

1
Crumble the tempeh into small pieces using your hands or a fork.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Add the tempeh crumbles to the pan and sauté until they are golden brown and slightly crisp.
4
Drain any excess water from the silken tofu and add it to the skillet, breaking it into large chunks.
5
Sprinkle in the nutritional yeast, turmeric, and kala namak, stirring gently to coat the tofu without over-mashing.
6
Add the fresh spinach and cook for 1-2 minutes until the leaves are just wilted.
7
Transfer to a plate and garnish with sliced avocado for a creamy finish.