Scrambled Tofu with Roasted Sweet Potato and Spinach

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

Scrambled Tofu with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Tofu with Roasted Sweet Potato and Spinach

A vibrant pan-seared tofu scramble seasoned with nutritional yeast and turmeric, paired with oven-roasted sweet potatoes and tender wilted spinach for a savory, smoky finish.

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NUTRITION

344kcal
Protein
24.4g
Fat
13.7g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

160g Extra Firm Tofu

120g Sweet Potato, diced

1 tbsp Nutritional Yeast

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

1 tsp Olive Oil

1/4 tsp Turmeric

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the diced sweet potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and the edges become slightly caramelized.

  • 4

    While the potatoes roast, press the tofu between paper towels to remove excess moisture and crumble it into a bowl using your hands.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the diced red bell peppers for about 3 minutes until softened.

  • 6

    Add the crumbled tofu to the skillet along with the nutritional yeast, turmeric, and garlic powder, stirring well to ensure the tofu is evenly coated and yellow.

  • 7

    Cook the tofu mixture for 5-7 minutes, stirring occasionally, then add the fresh spinach and cook just until it begins to wilt.

  • 8

    Remove from heat and serve the tofu scramble in a bowl alongside the warm roasted sweet potatoes.

Scrambled Tofu with Roasted Sweet Potato and Spinach

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

Scrambled Tofu with Roasted Sweet Potato and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Tofu with Roasted Sweet Potato and Spinach

A vibrant pan-seared tofu scramble seasoned with nutritional yeast and turmeric, paired with oven-roasted sweet potatoes and tender wilted spinach for a savory, smoky finish.

NUTRITION

344kcal
Protein
24.4g
Fat
13.7g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

160g Extra Firm Tofu

120g Sweet Potato, diced

1 tbsp Nutritional Yeast

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

1 tsp Olive Oil

1/4 tsp Turmeric

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the diced sweet potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and the edges become slightly caramelized.

  • 4

    While the potatoes roast, press the tofu between paper towels to remove excess moisture and crumble it into a bowl using your hands.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the diced red bell peppers for about 3 minutes until softened.

  • 6

    Add the crumbled tofu to the skillet along with the nutritional yeast, turmeric, and garlic powder, stirring well to ensure the tofu is evenly coated and yellow.

  • 7

    Cook the tofu mixture for 5-7 minutes, stirring occasionally, then add the fresh spinach and cook just until it begins to wilt.

  • 8

    Remove from heat and serve the tofu scramble in a bowl alongside the warm roasted sweet potatoes.