Name: Silky Tofu Scramble with Spinach and Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Extra Firm Tofu, pressed and crumbled; 150g Sweet Potato, cubed; 1.5 cups Fresh Spinach; 1.5 tablespoons Nutritional Yeast; 1.5 teaspoons Avocado Oil; 20g Red Onion, diced; 1 clove Garlic, minced; 0.5 teaspoon Ground Turmeric

Silky Tofu Scramble with Spinach and Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Roasted Sweet Potatoes

Pan-seared tofu crumbled with turmeric and nutritional yeast, served alongside oven-roasted sweet potatoes and wilted spinach for a savory breakfast with a buttery finish.

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NUTRITION

Protein

25.4g

Fat

17g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

175g Extra Firm Tofu, pressed and crumbled

150g Sweet Potato, cubed

1.5 cups Fresh Spinach

1.5 tablespoons Nutritional Yeast

1.5 teaspoons Avocado Oil

20g Red Onion, diced

1 clove Garlic, minced

0.5 teaspoon Ground Turmeric

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for 20-25 minutes until tender and slightly browned.
3
While potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.
4
Sauté the red onion and garlic until translucent and fragrant.
5
Add the crumbled tofu to the skillet along with the turmeric, nutritional yeast, and a splash of water to maintain a silky texture.
6
Cook the tofu for 5-7 minutes, stirring occasionally to incorporate the golden color from the turmeric.
7
Fold in the fresh spinach and cook just until wilted.
8
Serve the tofu scramble alongside the roasted sweet potatoes and season with black pepper to taste.