Name: Egg White Scramble with Silky Tofu, Spinach and Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Liquid Egg Whites; 120g Silken Tofu, cubed; 50g Shelled Edamame; 2 cups Fresh Spinach; 60g Sliced Avocado; 1 tsp Toasted Sesame Oil; 1 tsp Tamari; 1 clove Garlic, minced; 1 tsp Fresh Ginger, grated

Egg White Scramble with Silky Tofu, Spinach and Edamame

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

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Silky Tofu, Spinach and Edamame

Soft-scrambled egg whites and silken tofu tossed with fresh spinach and edamame, finished with a drizzle of nutty sesame oil.

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NUTRITION

Protein

34.9g

Fat

19.7g

Carbs

17.3g

SERVINGS

1 serving

INGREDIENTS

180g Liquid Egg Whites

120g Silken Tofu, cubed

50g Shelled Edamame

2 cups Fresh Spinach

60g Sliced Avocado

1 tsp Toasted Sesame Oil

1 tsp Tamari

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

1
Heat the sesame oil in a large non-stick skillet over medium heat.
2
Add the minced garlic and grated ginger to the pan and sauté for 30 seconds until fragrant.
3
Add the spinach and edamame, stirring constantly until the spinach is just wilted.
4
Gently fold in the silken tofu cubes, being careful not to break them up too much.
5
Pour the egg whites over the tofu and vegetable mixture.
6
Use a spatula to slowly move the eggs across the pan until they are set and the tofu is warm through.
7
Remove from the heat and stir in the tamari.
8
Plate the scramble and top with the fresh sliced avocado before serving.