Silky Tofu and Spinach Scramble with Roasted Sweet Potato

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

Silky Tofu and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Spinach Scramble with Roasted Sweet Potato

Gently sautéed silken tofu and fresh spinach seasoned with turmeric, served with golden roasted sweet potato cubes and a side of fresh blueberries for a vibrant, energizing start.

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NUTRITION

353kcal
Protein
12.2g
Fat
12.9g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

120g Silken Tofu

150g Sweet Potato, cubed

30g Fresh Spinach

4g Nutritional Yeast

9g Extra Virgin Olive Oil

75g Fresh Blueberries

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potato with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and the edges are golden and caramelized.

  • 4

    While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 5

    Add the fresh spinach to the skillet and sauté until just wilted.

  • 6

    Carefully add the silken tofu to the pan, breaking it into large chunks with a spatula.

  • 7

    Sprinkle the tofu with nutritional yeast, a pinch of turmeric for color, salt, and pepper.

  • 8

    Cook for 3-5 minutes, stirring very gently to keep the tofu in soft, silky pieces.

  • 9

    Plate the tofu scramble alongside the roasted sweet potatoes and serve with fresh blueberries on the side.

Silky Tofu and Spinach Scramble with Roasted Sweet Potato

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

Silky Tofu and Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Spinach Scramble with Roasted Sweet Potato

Gently sautéed silken tofu and fresh spinach seasoned with turmeric, served with golden roasted sweet potato cubes and a side of fresh blueberries for a vibrant, energizing start.

NUTRITION

353kcal
Protein
12.2g
Fat
12.9g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

120g Silken Tofu

150g Sweet Potato, cubed

30g Fresh Spinach

4g Nutritional Yeast

9g Extra Virgin Olive Oil

75g Fresh Blueberries

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potato with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and the edges are golden and caramelized.

  • 4

    While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 5

    Add the fresh spinach to the skillet and sauté until just wilted.

  • 6

    Carefully add the silken tofu to the pan, breaking it into large chunks with a spatula.

  • 7

    Sprinkle the tofu with nutritional yeast, a pinch of turmeric for color, salt, and pepper.

  • 8

    Cook for 3-5 minutes, stirring very gently to keep the tofu in soft, silky pieces.

  • 9

    Plate the tofu scramble alongside the roasted sweet potatoes and serve with fresh blueberries on the side.