Egg and Vegetable Stir Fry with Seared Potatoes

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

Egg and Vegetable Stir Fry with Seared Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Vegetable Stir Fry with Seared Potatoes

Crispy pan-seared potato cubes and pressed tofu stir-fried with colorful vegetables and fluffy eggs, finished with a splash of savory coconut aminos and toasted sesame seeds.

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NUTRITION

440kcal
Protein
37.3g
Fat
18.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

1 Large Egg

100g Liquid Egg Whites

80g White Potato, cubed

100g Broccoli Florets

50g Red Bell Pepper, diced

1 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

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PREPARATION

  • 1

    Pat the tofu dry and press it between paper towels to remove excess moisture, then cut into small cubes.

  • 2

    Dice the potatoes into half-inch pieces and steam them for five minutes until slightly tender but still firm.

  • 3

    Heat the avocado oil in a large non-stick skillet over medium-high heat and add the potatoes, searing until they are golden brown.

  • 4

    Add the tofu cubes to the skillet and cook for another five minutes until the edges are crisp.

  • 5

    Toss in the broccoli florets and diced red pepper, sautéing until the vegetables are bright and tender-crisp.

  • 6

    Whisk the whole egg and egg whites together in a small bowl and pour the mixture over the vegetables and tofu.

  • 7

    Gently scramble the eggs into the mixture until fully cooked, then stir in the coconut aminos before serving.

Egg and Vegetable Stir Fry with Seared Potatoes

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

Egg and Vegetable Stir Fry with Seared Potatoes

YOUR SOLIN GENERATED RECIPE

Egg and Vegetable Stir Fry with Seared Potatoes

Crispy pan-seared potato cubes and pressed tofu stir-fried with colorful vegetables and fluffy eggs, finished with a splash of savory coconut aminos and toasted sesame seeds.

NUTRITION

440kcal
Protein
37.3g
Fat
18.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

1 Large Egg

100g Liquid Egg Whites

80g White Potato, cubed

100g Broccoli Florets

50g Red Bell Pepper, diced

1 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

PREPARATION

  • 1

    Pat the tofu dry and press it between paper towels to remove excess moisture, then cut into small cubes.

  • 2

    Dice the potatoes into half-inch pieces and steam them for five minutes until slightly tender but still firm.

  • 3

    Heat the avocado oil in a large non-stick skillet over medium-high heat and add the potatoes, searing until they are golden brown.

  • 4

    Add the tofu cubes to the skillet and cook for another five minutes until the edges are crisp.

  • 5

    Toss in the broccoli florets and diced red pepper, sautéing until the vegetables are bright and tender-crisp.

  • 6

    Whisk the whole egg and egg whites together in a small bowl and pour the mixture over the vegetables and tofu.

  • 7

    Gently scramble the eggs into the mixture until fully cooked, then stir in the coconut aminos before serving.