Egg and Tofu Scramble with Toasted Bread

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

Egg and Tofu Scramble with Toasted Bread

YOUR SOLIN GENERATED RECIPE

Egg and Tofu Scramble with Toasted Bread

Sautéed tofu and egg scramble with fresh baby spinach, served alongside roasted sweet potato cubes and a slice of golden toasted bread.

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NUTRITION

438kcal
Protein
19.6g
Fat
18.1g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

60 grams Firm Tofu

155 grams Sweet Potato

1 slice Whole Wheat Bread

2 teaspoons Olive Oil

1 cup Baby Spinach

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with one teaspoon of olive oil and roast until tender and lightly browned.

  • 3

    Crumble the firm tofu into small pieces using your hands or a fork while the potatoes are roasting.

  • 4

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat and add the crumbled tofu and baby spinach.

  • 5

    Whisk the egg in a small bowl and pour it into the skillet, stirring frequently until the scramble is fully cooked and fluffy.

  • 6

    Toast the whole wheat bread until it reaches a perfect golden brown.

  • 7

    Plate the savory scramble alongside the roasted sweet potatoes and the warm slice of toast.

Egg and Tofu Scramble with Toasted Bread

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

Egg and Tofu Scramble with Toasted Bread

YOUR SOLIN GENERATED RECIPE

Egg and Tofu Scramble with Toasted Bread

Sautéed tofu and egg scramble with fresh baby spinach, served alongside roasted sweet potato cubes and a slice of golden toasted bread.

NUTRITION

438kcal
Protein
19.6g
Fat
18.1g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

60 grams Firm Tofu

155 grams Sweet Potato

1 slice Whole Wheat Bread

2 teaspoons Olive Oil

1 cup Baby Spinach

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato with one teaspoon of olive oil and roast until tender and lightly browned.

  • 3

    Crumble the firm tofu into small pieces using your hands or a fork while the potatoes are roasting.

  • 4

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat and add the crumbled tofu and baby spinach.

  • 5

    Whisk the egg in a small bowl and pour it into the skillet, stirring frequently until the scramble is fully cooked and fluffy.

  • 6

    Toast the whole wheat bread until it reaches a perfect golden brown.

  • 7

    Plate the savory scramble alongside the roasted sweet potatoes and the warm slice of toast.