Name: Silky Tofu Scramble with Spinach and Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 ounces Extra Firm Tofu, drained and pressed; 100 grams Sweet Potato, peeled and small diced; 2 cups Baby Spinach; 2 tablespoons Nutritional Yeast; 1 teaspoon Extra Virgin Olive Oil; 1/4 teaspoon Ground Turmeric; Pinch of Black Salt (Kala Namak) or Sea Salt

Silky 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.

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Sweet Potato

Pan-seared sweet potatoes and fresh spinach tossed with turmeric-spiced crumbled tofu, finished with nutritional yeast for a savory, toasted flavor.

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NUTRITION

Protein

35.6g

Fat

19.7g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

12 ounces Extra Firm Tofu, drained and pressed

100 grams Sweet Potato, peeled and small diced

2 cups Baby Spinach

2 tablespoons Nutritional Yeast

1 teaspoon Extra Virgin Olive Oil

1/4 teaspoon Ground Turmeric

Pinch of Black Salt (Kala Namak) or Sea Salt

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they are tender and lightly browned.
3
Crumble the pressed tofu into the skillet using your hands or a fork to create bite-sized pieces.
4
Sprinkle the turmeric, nutritional yeast, and salt over the tofu and stir well to distribute the color and flavor evenly.
5
Cook the tofu mixture for 3-5 minutes until heated through and slightly firm.
6
Fold in the baby spinach and cook for 1-2 minutes just until the leaves have wilted.
7
Serve immediately while hot and fragrant.