Name: Creamy Tofu Scramble with Sautéed Spinach and Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 225g Extra Firm Tofu; 120g Sweet Potato, diced; 2 cups Fresh Spinach; 2 tablespoons Nutritional Yeast; 1.5 teaspoons Avocado Oil; 2 tablespoons Unsweetened Soy Milk

Creamy Tofu Scramble with Sautéed 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

Creamy Tofu Scramble with Sautéed Spinach and Roasted Sweet Potatoes

Pan-seared tofu crumbled with turmeric and nutritional yeast, served with garlic-sautéed spinach and golden-roasted sweet potato cubes for a satisfying, savory crunch.

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NUTRITION

Protein

32.1g

Fat

18.4g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu

120g Sweet Potato, diced

2 cups Fresh Spinach

2 tablespoons Nutritional Yeast

1.5 teaspoons Avocado Oil

2 tablespoons Unsweetened Soy Milk

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced sweet potatoes with half of the avocado oil and roast for 20-25 minutes until tender.
3
While potatoes roast, press the tofu to remove excess moisture and crumble it into a mixing bowl.
4
Stir the nutritional yeast, turmeric, and unsweetened soy milk into the crumbled tofu until well combined.
5
Heat the remaining avocado oil in a non-stick skillet over medium heat and add the tofu mixture.
6
Sauté the tofu for 5-7 minutes until the mixture is heated through and the flavors have melded.
7
Add the fresh spinach to the skillet and stir constantly for 1-2 minutes until the leaves are just wilted.
8
Serve the creamy tofu scramble immediately alongside the warm roasted sweet potatoes.