Name: Creamy Tofu Scramble with Sautéed Spinach and Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Extra Firm Tofu; 60g Tempeh; 2 cups Fresh Spinach; 2 tbsp Nutritional Yeast; 1/4 cup Unsweetened Soy Milk; 1 tsp Tahini; 1 tsp Olive Oil; 1/4 tsp Turmeric; 1/4 tsp Onion Powder

Creamy Tofu Scramble with Sautéed Spinach and Tempeh

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

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Sautéed Spinach and Tempeh

Silky tofu scrambled with turmeric and nutritional yeast, paired with savory tempeh strips and wilted spinach for a protein-rich meal with a toasted finish.

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NUTRITION

Protein

34.4g

Fat

23.1g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

60g Tempeh

2 cups Fresh Spinach

2 tbsp Nutritional Yeast

1/4 cup Unsweetened Soy Milk

1 tsp Tahini

1 tsp Olive Oil

1/4 tsp Turmeric

1/4 tsp Onion Powder

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PREPARATION

1
Slice the tempeh into thin strips and crumble the extra firm tofu into bite-sized pieces with your hands.
2
Heat olive oil in a non-stick skillet over medium-high heat.
3
Add the tempeh strips to the pan and cook until golden brown and crisp on both sides, then push them to one side of the pan.
4
Add the crumbled tofu to the empty side of the pan and sprinkle with turmeric, onion powder, and nutritional yeast.
5
Stir the tofu to coat it evenly in the spices and cook for 2-3 minutes.
6
Pour in the unsweetened soy milk and tahini, stirring constantly until the liquid reduces and forms a creamy coating around the tofu.
7
Add the fresh spinach to the pan and toss everything together until the leaves are just wilted.
8
Season with a pinch of sea salt and black pepper and serve immediately while hot.