Name: Silky Tofu Scramble with Sautéed Spinach and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Extra Firm Tofu; 120g Cooked Quinoa; 2 cups Baby Spinach; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Nutritional Yeast; 50g Red Bell Pepper, diced; 30g Onion, diced; 1 clove Garlic, minced; 1 tsp Turmeric

Silky Tofu Scramble with Sautéed Spinach and Quinoa

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 Sautéed Spinach and Quinoa

Pan-seared tofu crumbled with turmeric and nutritional yeast, tossed with fluffy quinoa and wilted spinach for a savory breakfast with a hint of toasted garlic.

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NUTRITION

Protein

28.8g

Fat

25.5g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

175g Extra Firm Tofu

120g Cooked Quinoa

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 tbsp Nutritional Yeast

50g Red Bell Pepper, diced

30g Onion, diced

1 clove Garlic, minced

1 tsp Turmeric

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PREPARATION

1
Heat the olive oil in a large non-stick skillet over medium heat.
2
Add the diced onion and red bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.
3
Stir in the minced garlic and cook for another 30 seconds until fragrant.
4
Crumble the extra firm tofu into the skillet using your hands or a fork to create bite-sized pieces.
5
Sprinkle the turmeric and nutritional yeast over the tofu, stirring well to ensure the tofu is evenly coated and turns a vibrant yellow.
6
Add the cooked quinoa to the skillet and stir to combine, heating through for 2 minutes.
7
Fold in the baby spinach and cook just until the leaves are wilted and bright green.
8
Season with a pinch of sea salt and black pepper to taste before serving warm.