YOUR SOLIN GENERATED RECIPE
Silky Tofu Scramble with Spinach and Tempeh Crumbles
A creamy silken tofu scramble tossed with crispy tempeh crumbles and fresh spinach, seasoned with nutritional yeast for a savory, toasted finish.
INGREDIENTS
70g Tempeh, crumbled
140g Silken Tofu
2 cups Baby Spinach
1 tbsp Nutritional Yeast
2 tsp Extra Virgin Olive Oil
1/4 tsp Turmeric Powder
1/4 tsp Garlic Powder
Pinch of Black Salt (Kala Namak)
PREPARATION
Crumble the tempeh into small, bite-sized pieces using your hands or a fork.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the tempeh crumbles to the pan and sauté for 5-7 minutes until they are golden brown and crisp.
Add the baby spinach to the skillet and cook for 1 minute until just wilted.
Drain any excess water from the silken tofu and add it to the pan.
Gently break the tofu apart with a spatula, keeping it in large, soft curds rather than mashing it completely.
Sprinkle the nutritional yeast, turmeric, garlic powder, and black salt over the mixture.
Fold the ingredients together gently for 2 minutes until the tofu is heated through and has a vibrant yellow color.
Serve immediately while warm and fragrant.