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.

Silky Tofu Scramble with Spinach and Tempeh Crumbles

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Tempeh Crumbles

Pan-seared silken tofu and savory tempeh crumbles tossed with wilted spinach, finished with a dash of nutritional yeast and a pinch of smoky black salt.

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NUTRITION

390kcal
Protein
30.4g
Fat
17.4g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

180g Silken Tofu (Firm)

42g Tempeh

2 cups Fresh Baby Spinach

1.5 tbsp Nutritional Yeast

1.5 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1 small Roma Tomato

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PREPARATION

  • 1

    Crumble the tempeh into small pieces and finely dice the roma tomato.

  • 2

    Heat the extra virgin 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 crisp.

  • 4

    Lower the heat to medium and add the silken tofu, gently breaking it into large curds with a spatula.

  • 5

    Season the mixture with nutritional yeast, turmeric, and a pinch of black salt, stirring carefully to maintain the soft texture.

  • 6

    Fold in the fresh baby spinach and diced tomatoes, cooking for 1-2 minutes until the spinach is just wilted.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.

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.

Silky Tofu Scramble with Spinach and Tempeh Crumbles

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Tempeh Crumbles

Pan-seared silken tofu and savory tempeh crumbles tossed with wilted spinach, finished with a dash of nutritional yeast and a pinch of smoky black salt.

NUTRITION

390kcal
Protein
30.4g
Fat
17.4g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

180g Silken Tofu (Firm)

42g Tempeh

2 cups Fresh Baby Spinach

1.5 tbsp Nutritional Yeast

1.5 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1 small Roma Tomato

PREPARATION

  • 1

    Crumble the tempeh into small pieces and finely dice the roma tomato.

  • 2

    Heat the extra virgin 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 crisp.

  • 4

    Lower the heat to medium and add the silken tofu, gently breaking it into large curds with a spatula.

  • 5

    Season the mixture with nutritional yeast, turmeric, and a pinch of black salt, stirring carefully to maintain the soft texture.

  • 6

    Fold in the fresh baby spinach and diced tomatoes, cooking for 1-2 minutes until the spinach is just wilted.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread.