Crispy Tofu Scramble with Spinach and Cherry Tomatoes

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

Crispy Tofu Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Spinach and Cherry Tomatoes

Crumbled tofu and fluffy quinoa pan-seared with fresh spinach and bursting cherry tomatoes, seasoned with savory nutritional yeast for a satisfyingly toasted finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

380kcal
Protein
27.1g
Fat
16.1g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Extra Firm Tofu

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

2 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

1/4 teaspoon Ground Turmeric

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture then crumble it into small pieces.

  • 2

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

  • 3

    Add the crumbled tofu to the pan and sauté for 5-7 minutes until the edges become golden and crispy.

  • 4

    Stir in the cooked quinoa, nutritional yeast, and ground turmeric.

  • 5

    Toss in the cherry tomatoes and baby spinach, cooking for another 2 minutes until the spinach is wilted and tomatoes are blistered.

  • 6

    Season with sea salt and black pepper to taste and serve immediately.

Crispy Tofu Scramble with Spinach and Cherry Tomatoes

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

Crispy Tofu Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Scramble with Spinach and Cherry Tomatoes

Crumbled tofu and fluffy quinoa pan-seared with fresh spinach and bursting cherry tomatoes, seasoned with savory nutritional yeast for a satisfyingly toasted finish.

NUTRITION

380kcal
Protein
27.1g
Fat
16.1g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Extra Firm Tofu

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

2 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

1/4 teaspoon Ground Turmeric

PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture then crumble it into small pieces.

  • 2

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

  • 3

    Add the crumbled tofu to the pan and sauté for 5-7 minutes until the edges become golden and crispy.

  • 4

    Stir in the cooked quinoa, nutritional yeast, and ground turmeric.

  • 5

    Toss in the cherry tomatoes and baby spinach, cooking for another 2 minutes until the spinach is wilted and tomatoes are blistered.

  • 6

    Season with sea salt and black pepper to taste and serve immediately.