Scrambled Egg and Tofu Vegetable Hash

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

Scrambled Egg and Tofu Vegetable Hash

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Tofu Vegetable Hash

Pan-seared tofu and eggs scrambled with crispy diced potatoes and vibrant bell peppers, finished with a pinch of turmeric for a golden, savory glow.

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NUTRITION

386kcal
Protein
27.6g
Fat
20.6g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

120g Extra Firm Tofu, crumbled

80g Red Potato, diced

50g Red Bell Pepper, chopped

30g Yellow Onion, diced

30g Baby Spinach

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Dice the red potato into small, uniform cubes and finely chop the onion and bell pepper.

  • 2

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

  • 3

    Add the diced potatoes to the skillet and sauté for 8-10 minutes until they are tender and develop a golden-brown crust.

  • 4

    Crumble the extra firm tofu into the pan and add the onions and peppers, continuing to cook for another 3-4 minutes until the vegetables soften.

  • 5

    Whisk the eggs in a small bowl with a pinch of turmeric, salt, and pepper, then pour the mixture over the hash.

  • 6

    Stir the mixture gently with a spatula until the eggs are just set.

  • 7

    Fold in the baby spinach during the last 30 seconds of cooking until it is just wilted, then serve immediately.

Scrambled Egg and Tofu Vegetable Hash

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

Scrambled Egg and Tofu Vegetable Hash

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Tofu Vegetable Hash

Pan-seared tofu and eggs scrambled with crispy diced potatoes and vibrant bell peppers, finished with a pinch of turmeric for a golden, savory glow.

NUTRITION

386kcal
Protein
27.6g
Fat
20.6g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

120g Extra Firm Tofu, crumbled

80g Red Potato, diced

50g Red Bell Pepper, chopped

30g Yellow Onion, diced

30g Baby Spinach

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Dice the red potato into small, uniform cubes and finely chop the onion and bell pepper.

  • 2

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

  • 3

    Add the diced potatoes to the skillet and sauté for 8-10 minutes until they are tender and develop a golden-brown crust.

  • 4

    Crumble the extra firm tofu into the pan and add the onions and peppers, continuing to cook for another 3-4 minutes until the vegetables soften.

  • 5

    Whisk the eggs in a small bowl with a pinch of turmeric, salt, and pepper, then pour the mixture over the hash.

  • 6

    Stir the mixture gently with a spatula until the eggs are just set.

  • 7

    Fold in the baby spinach during the last 30 seconds of cooking until it is just wilted, then serve immediately.