Name: Tofu Scramble with Spinach and Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.8 ounces Extra Firm Tofu; 0.75 cup cubed Sweet Potato; 2 cups Fresh Spinach; 2 tablespoons Nutritional Yeast; 1 teaspoon Olive Oil; 1 tablespoon Hemp Hearts

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

Tofu Scramble with Spinach and Roasted Sweet Potatoes

A protein-packed scramble of crumbled tofu, fresh spinach, and turmeric, served with golden roasted sweet potato cubes and a sprinkle of nutty hemp hearts.

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NUTRITION

Protein

33.6g

Fat

21.8g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

8.8 ounces Extra Firm Tofu

0.75 cup cubed Sweet Potato

2 cups Fresh Spinach

2 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

1 tablespoon Hemp Hearts

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PREPARATION

1
Preheat your oven to 400°F and toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.
2
Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until they are tender and caramelized.
3
While the potatoes roast, crumble the extra firm tofu into a bowl using your hands or a fork.
4
Season the tofu with nutritional yeast, turmeric, salt, and black pepper, mixing well to ensure an even yellow color.
5
Heat the remaining olive oil in a non-stick skillet over medium heat.
6
Add the seasoned tofu to the skillet and sauté for about 5-7 minutes, stirring occasionally until heated through.
7
Toss in the fresh spinach and stir for 1-2 minutes until the leaves are just wilted.
8
Plate the tofu scramble alongside the roasted sweet potatoes and finish with a sprinkle of nutty hemp hearts.