Name: Creamy Tofu Scramble with Spinach and Hemp Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 225g Extra Firm Tofu, drained and pressed; 1.5 tbsp Shelled Hemp Seeds; 1.5 tbsp Nutritional Yeast; 2 cups Fresh Baby Spinach; 0.8 tsp Extra Virgin Olive Oil; 2 tbsp Unsweetened Almond Milk; 1/4 tsp Ground Turmeric; Pinch of Sea Salt and Black Pepper

Creamy Tofu Scramble with Spinach and Hemp Seeds

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 Spinach and Hemp Seeds

Pan-seared crumbled tofu tossed with fresh spinach and nutritional yeast, finished with a sprinkle of nutty hemp seeds for a buttery crunch.

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NUTRITION

Protein

33.2g

Fat

25.9g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu, drained and pressed

1.5 tbsp Shelled Hemp Seeds

1.5 tbsp Nutritional Yeast

2 cups Fresh Baby Spinach

0.8 tsp Extra Virgin Olive Oil

2 tbsp Unsweetened Almond Milk

1/4 tsp Ground Turmeric

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Pat the tofu dry and crumble it into small bite-sized pieces using your hands or a fork.
2
Heat the olive oil in a non-stick skillet over medium heat.
3
Add the crumbled tofu to the pan and sauté for 3-5 minutes until the excess moisture evaporates and the tofu begins to firm up.
4
Stir in the turmeric, nutritional yeast, sea salt, and black pepper, ensuring the tofu is evenly coated in the yellow spice.
5
Pour in the unsweetened almond milk and stir constantly for 1 minute; this creates the creamy, soft-scramble texture.
6
Add the baby spinach to the skillet and toss gently until the leaves are just wilted.
7
Remove from heat and transfer to a plate.
8
Garnish with the hemp seeds for added protein and a buttery finish.