Name: Creamy Tofu Scramble with Sautéed Spinach and Black Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Extra Firm Tofu, crumbled; 1/2 cup Canned Black Beans, rinsed; 2 tbsp Nutritional Yeast; 2 cups Fresh Spinach; 1 slice Whole Wheat Bread; 2 tbsp Unsweetened Soy Milk; 1/4 tsp Turmeric; 1/4 tsp Garlic Powder

Creamy Tofu Scramble with Sautéed Spinach and Black Beans

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

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Sautéed Spinach and Black Beans

Crumbled tofu simmered with nutritional yeast and soy milk for a velvety texture, served with savory black beans and wilted spinach over toasted sourdough.

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NUTRITION

Protein

31.3g

Fat

9.7g

Carbs

51.6g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu, crumbled

1/2 cup Canned Black Beans, rinsed

2 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 slice Whole Wheat Bread

2 tbsp Unsweetened Soy Milk

1/4 tsp Turmeric

1/4 tsp Garlic Powder

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PREPARATION

1
Press the tofu to remove excess water, then crumble it into a small bowl using a fork.
2
In a non-stick skillet over medium heat, sauté the spinach with a splash of water until wilted, then remove and set aside.
3
Add the crumbled tofu to the same skillet along with the turmeric, garlic powder, and black beans.
4
Pour in the soy milk and nutritional yeast, stirring constantly for 2-3 minutes until the mixture becomes thick and creamy.
5
Toast the whole wheat bread until it reaches your desired level of crispness.
6
Fold the sautéed spinach back into the tofu and bean mixture to warm through.
7
Spoon the creamy scramble over the toast and season with a pinch of black salt or pepper if desired.