YOUR SOLIN GENERATED RECIPE
Silky Tofu Scramble with Edamame and Spinach
Silken tofu gently scrambled with nutrient-dense edamame and fresh baby spinach, finished with a drizzle of toasted sesame oil for a savory, nutty aroma.
INGREDIENTS
300g Silken Tofu
100g Shelled Edamame
18g Nutritional Yeast
60g Baby Spinach
10g White Miso Paste
5ml Avocado Oil
2.5ml Toasted Sesame Oil
PREPARATION
Drain the silken tofu and pat it dry gently with a paper towel.
In a small bowl, whisk the white miso paste with a tablespoon of warm water until smooth.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the shelled edamame to the skillet and sauté for 2-3 minutes until bright green.
Add the baby spinach and cook until just wilted.
Add the silken tofu to the pan, breaking it into large chunks with a spatula.
Sprinkle the nutritional yeast over the tofu and pour in the miso mixture.
Stir gently to combine, being careful not to over-mash the tofu, and heat for 2 more minutes.
Remove from heat and drizzle with toasted sesame oil before serving.