Crispy Tofu Scramble with Spinach and Sweet Potato

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

Crispy Tofu Scramble with Spinach and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Spinach and Sweet Potato

Pan-seared extra-firm tofu crumbled with roasted sweet potatoes and fresh spinach, seasoned with nutritional yeast for a savory, golden finish.

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NUTRITION

424kcal
Protein
33.7g
Fat
17.9g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra Firm Tofu

0.6 cup cubed Sweet Potato

2 cups Fresh Spinach

3 tbsp Nutritional Yeast

1 tsp Avocado Oil

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PREPARATION

  • 1

    Dice the sweet potato into small 1/2-inch cubes and steam or microwave until just tender.

  • 2

    Press the extra-firm tofu to remove excess moisture, then crumble it into a bowl.

  • 3

    Heat avocado oil in a large non-stick skillet over medium-high heat.

  • 4

    Add the sweet potato cubes to the skillet and sauté until the edges are lightly browned.

  • 5

    Add the crumbled tofu to the pan, spreading it out to maximize contact for a crispy texture.

  • 6

    Sprinkle with nutritional yeast, turmeric, garlic powder, and a pinch of salt and pepper.

  • 7

    Cook for 5-7 minutes, stirring occasionally, until the tofu is golden and slightly crisp.

  • 8

    Fold in the fresh spinach and cook just until wilted.

  • 9

    Serve immediately while hot.

Crispy Tofu Scramble with Spinach and Sweet Potato

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

Crispy Tofu Scramble with Spinach and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Spinach and Sweet Potato

Pan-seared extra-firm tofu crumbled with roasted sweet potatoes and fresh spinach, seasoned with nutritional yeast for a savory, golden finish.

NUTRITION

424kcal
Protein
33.7g
Fat
17.9g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra Firm Tofu

0.6 cup cubed Sweet Potato

2 cups Fresh Spinach

3 tbsp Nutritional Yeast

1 tsp Avocado Oil

PREPARATION

  • 1

    Dice the sweet potato into small 1/2-inch cubes and steam or microwave until just tender.

  • 2

    Press the extra-firm tofu to remove excess moisture, then crumble it into a bowl.

  • 3

    Heat avocado oil in a large non-stick skillet over medium-high heat.

  • 4

    Add the sweet potato cubes to the skillet and sauté until the edges are lightly browned.

  • 5

    Add the crumbled tofu to the pan, spreading it out to maximize contact for a crispy texture.

  • 6

    Sprinkle with nutritional yeast, turmeric, garlic powder, and a pinch of salt and pepper.

  • 7

    Cook for 5-7 minutes, stirring occasionally, until the tofu is golden and slightly crisp.

  • 8

    Fold in the fresh spinach and cook just until wilted.

  • 9

    Serve immediately while hot.