Silky Tofu Scramble with Black Beans and Spinach

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

Silky Tofu Scramble with Black Beans and Spinach

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Black Beans and Spinach

Pan-seared silken tofu crumbled with black beans and fresh spinach, seasoned with nutritional yeast for a savory, cheesy finish.

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NUTRITION

427kcal
Protein
35.7g
Fat
16.3g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

375 grams Silken Tofu

130 grams Canned Black Beans

60 grams Baby Spinach

15 grams Nutritional Yeast

5 grams Avocado Oil

50 grams Red Bell Pepper

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sauté for 3-4 minutes until softened.

  • 3

    Add the silken tofu to the skillet, breaking it into large chunks with a spatula.

  • 4

    Sprinkle in the nutritional yeast, a pinch of turmeric for color, and sea salt, stirring gently as the tofu releases moisture to create a creamy texture.

  • 5

    Stir in the drained black beans and cook for another 3 minutes until the mixture is heated through and slightly thickened.

  • 6

    Fold in the baby spinach and toss for 1 minute until the leaves are just wilted.

  • 7

    Remove from heat and serve immediately while hot.

Silky Tofu Scramble with Black Beans and Spinach

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

Silky Tofu Scramble with Black Beans and Spinach

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Black Beans and Spinach

Pan-seared silken tofu crumbled with black beans and fresh spinach, seasoned with nutritional yeast for a savory, cheesy finish.

NUTRITION

427kcal
Protein
35.7g
Fat
16.3g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

375 grams Silken Tofu

130 grams Canned Black Beans

60 grams Baby Spinach

15 grams Nutritional Yeast

5 grams Avocado Oil

50 grams Red Bell Pepper

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper and sauté for 3-4 minutes until softened.

  • 3

    Add the silken tofu to the skillet, breaking it into large chunks with a spatula.

  • 4

    Sprinkle in the nutritional yeast, a pinch of turmeric for color, and sea salt, stirring gently as the tofu releases moisture to create a creamy texture.

  • 5

    Stir in the drained black beans and cook for another 3 minutes until the mixture is heated through and slightly thickened.

  • 6

    Fold in the baby spinach and toss for 1 minute until the leaves are just wilted.

  • 7

    Remove from heat and serve immediately while hot.