Silken Tofu Scramble with Spinach and Edamame

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

Silken Tofu Scramble with Spinach and Edamame

YOUR SOLIN GENERATED RECIPE

Silken Tofu Scramble with Spinach and Edamame

Gently sautéed silken tofu folded with vibrant spinach and protein-packed edamame, seasoned with savory tamari and a hint of toasted sesame oil.

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NUTRITION

289kcal
Protein
30.5g
Fat
12g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

300g Silken Tofu

60g Shelled Edamame

60g Baby Spinach

1 tbsp Nutritional Yeast

1 tsp Tamari

1/4 tsp Toasted Sesame Oil

1/4 tsp Ground Turmeric

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PREPARATION

  • 1

    Drain the silken tofu and pat it very gently with a paper towel to remove excess surface moisture.

  • 2

    Heat a non-stick skillet over medium heat and add the toasted sesame oil.

  • 3

    Add the shelled edamame to the skillet and sauté for 2 minutes until heated through.

  • 4

    Add the silken tofu to the pan, using a spatula to break it into large, soft chunks.

  • 5

    Sprinkle the turmeric, nutritional yeast, and tamari over the tofu, stirring gently to distribute the color and flavor without over-mashing the tofu.

  • 6

    Add the baby spinach to the pan and fold it into the tofu mixture until the leaves are just wilted.

  • 7

    Remove from heat immediately and serve in a warm bowl.

Silken Tofu Scramble with Spinach and Edamame

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

Silken Tofu Scramble with Spinach and Edamame

YOUR SOLIN GENERATED RECIPE

Silken Tofu Scramble with Spinach and Edamame

Gently sautéed silken tofu folded with vibrant spinach and protein-packed edamame, seasoned with savory tamari and a hint of toasted sesame oil.

NUTRITION

289kcal
Protein
30.5g
Fat
12g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

300g Silken Tofu

60g Shelled Edamame

60g Baby Spinach

1 tbsp Nutritional Yeast

1 tsp Tamari

1/4 tsp Toasted Sesame Oil

1/4 tsp Ground Turmeric

PREPARATION

  • 1

    Drain the silken tofu and pat it very gently with a paper towel to remove excess surface moisture.

  • 2

    Heat a non-stick skillet over medium heat and add the toasted sesame oil.

  • 3

    Add the shelled edamame to the skillet and sauté for 2 minutes until heated through.

  • 4

    Add the silken tofu to the pan, using a spatula to break it into large, soft chunks.

  • 5

    Sprinkle the turmeric, nutritional yeast, and tamari over the tofu, stirring gently to distribute the color and flavor without over-mashing the tofu.

  • 6

    Add the baby spinach to the pan and fold it into the tofu mixture until the leaves are just wilted.

  • 7

    Remove from heat immediately and serve in a warm bowl.