Silky 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.

Silky Tofu Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Cherry Tomatoes

Gently pan-scrambled silken tofu tossed with fresh baby spinach and burst cherry tomatoes, served with avocado and sprouted toast for a creamy finish.

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NUTRITION

442kcal
Protein
30.5g
Fat
22.5g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

300g Silken Tofu (Firm)

2 tbsp Nutritional Yeast

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

40g Avocado

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Drain the silken tofu and pat it dry very gently with a paper towel.

  • 2

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

  • 3

    Add the cherry tomatoes to the pan and cook for 3-4 minutes until the skins begin to blister and soften.

  • 4

    Crumble the silken tofu into the skillet, leaving some larger chunks to maintain a soft, egg-like texture.

  • 5

    Sprinkle the nutritional yeast, a pinch of turmeric for color, and sea salt and black pepper over the tofu.

  • 6

    Stir gently to combine the spices without over-mashing the tofu.

  • 7

    Add the baby spinach to the pan and fold it into the tofu mixture until just wilted.

  • 8

    Toast the sprouted grain bread until golden brown.

  • 9

    Plate the tofu scramble alongside the toast and top with freshly sliced avocado.

Silky 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.

Silky Tofu Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Cherry Tomatoes

Gently pan-scrambled silken tofu tossed with fresh baby spinach and burst cherry tomatoes, served with avocado and sprouted toast for a creamy finish.

NUTRITION

442kcal
Protein
30.5g
Fat
22.5g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

300g Silken Tofu (Firm)

2 tbsp Nutritional Yeast

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

40g Avocado

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Drain the silken tofu and pat it dry very gently with a paper towel.

  • 2

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

  • 3

    Add the cherry tomatoes to the pan and cook for 3-4 minutes until the skins begin to blister and soften.

  • 4

    Crumble the silken tofu into the skillet, leaving some larger chunks to maintain a soft, egg-like texture.

  • 5

    Sprinkle the nutritional yeast, a pinch of turmeric for color, and sea salt and black pepper over the tofu.

  • 6

    Stir gently to combine the spices without over-mashing the tofu.

  • 7

    Add the baby spinach to the pan and fold it into the tofu mixture until just wilted.

  • 8

    Toast the sprouted grain bread until golden brown.

  • 9

    Plate the tofu scramble alongside the toast and top with freshly sliced avocado.