YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Crispy Tofu and Sautéed Spinach
Pan-seared tofu and egg whites scrambled with fresh ginger and garlic, served over a bed of wilted spinach with a drizzle of toasted sesame oil.
INGREDIENTS
4 ounces Extra Firm Tofu, cubed
110 grams Egg Whites
2 cups Fresh Spinach
1 tablespoon Avocado Oil
1 teaspoon Toasted Sesame Oil
1 tablespoon Coconut Aminos
1 teaspoon Fresh Ginger, minced
1 clove Garlic, minced
PREPARATION
Press the extra firm tofu with a paper towel to remove excess moisture, then cut into small half-inch cubes.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 5-7 minutes, turning occasionally until the edges are golden and crispy.
Lower the heat to medium and stir in the minced garlic and ginger, sautéing for 30 seconds until fragrant.
Pour the egg whites into the skillet, stirring gently to scramble them with the tofu until fully set.
Add the fresh spinach to the pan and toss for 1-2 minutes until the leaves are just wilted.
Remove from heat and drizzle with coconut aminos and toasted sesame oil before serving.