Creamy Tofu Scramble with Roasted Sweet Potatoes and Spinach

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

Creamy Tofu Scramble with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Roasted Sweet Potatoes and Spinach

Pan-seared tofu crumbled with nutritional yeast and turmeric, served with tender roasted sweet potatoes and fresh wilted spinach for a vibrant, savory start.

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NUTRITION

693kcal
Protein
35.2g
Fat
36.6g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

220g Extra Firm Tofu

200g Sweet Potato, cubed

1 tbsp Olive Oil

2 tbsp Nutritional Yeast

2 cups Fresh Spinach

1/2 medium Avocado, sliced

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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 cubed sweet potatoes with half of the olive oil and a pinch of sea 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 slightly caramelized on the edges.

  • 4

    While the potatoes roast, crumble the extra firm tofu into a bowl using your hands or a fork until it reaches a scramble-like consistency.

  • 5

    Heat the remaining olive oil in a large non-stick skillet over medium heat.

  • 6

    Add the crumbled tofu to the skillet along with the nutritional yeast and a pinch of turmeric for color, stirring well to combine.

  • 7

    Cook the tofu for 5-7 minutes, stirring occasionally, until it is heated through and slightly golden.

  • 8

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.

  • 9

    Remove from heat and serve the creamy tofu scramble alongside the roasted sweet potatoes.

  • 10

    Top the dish with sliced avocado and a crack of black pepper before serving.

Creamy Tofu Scramble with Roasted Sweet Potatoes and Spinach

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

Creamy Tofu Scramble with Roasted Sweet Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Roasted Sweet Potatoes and Spinach

Pan-seared tofu crumbled with nutritional yeast and turmeric, served with tender roasted sweet potatoes and fresh wilted spinach for a vibrant, savory start.

NUTRITION

693kcal
Protein
35.2g
Fat
36.6g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

220g Extra Firm Tofu

200g Sweet Potato, cubed

1 tbsp Olive Oil

2 tbsp Nutritional Yeast

2 cups Fresh Spinach

1/2 medium Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea 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 slightly caramelized on the edges.

  • 4

    While the potatoes roast, crumble the extra firm tofu into a bowl using your hands or a fork until it reaches a scramble-like consistency.

  • 5

    Heat the remaining olive oil in a large non-stick skillet over medium heat.

  • 6

    Add the crumbled tofu to the skillet along with the nutritional yeast and a pinch of turmeric for color, stirring well to combine.

  • 7

    Cook the tofu for 5-7 minutes, stirring occasionally, until it is heated through and slightly golden.

  • 8

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.

  • 9

    Remove from heat and serve the creamy tofu scramble alongside the roasted sweet potatoes.

  • 10

    Top the dish with sliced avocado and a crack of black pepper before serving.