Silky Tofu Scramble with Spinach and Tempeh Crumbles

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

Silky Tofu Scramble with Spinach and Tempeh Crumbles

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Tempeh Crumbles

Pan-seared tofu and savory tempeh crumbles folded with fresh spinach and silken tofu, finished with a slice of buttery avocado.

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NUTRITION

407kcal
Protein
29.5g
Fat
26g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

120g Extra Firm Tofu

40g Tempeh

50g Silken Tofu

1.5 tablespoons Nutritional Yeast

2 cups Baby Spinach

1.5 teaspoons Avocado Oil

1/4 Avocado

1/4 teaspoon Ground Turmeric

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PREPARATION

  • 1

    Heat avocado oil in a non-stick skillet over medium heat.

  • 2

    Crumble the tempeh into small bits and sauté until they become golden and crisp.

  • 3

    Add the crumbled extra firm tofu and turmeric to the pan, stirring to combine and heat through.

  • 4

    Gently fold in the silken tofu and nutritional yeast, stirring lightly to maintain a soft, scrambled texture.

  • 5

    Toss in the baby spinach and cook just until the leaves are wilted.

  • 6

    Season with a pinch of salt and pepper, then serve immediately topped with fresh buttery avocado.

Silky Tofu Scramble with Spinach and Tempeh Crumbles

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

Silky Tofu Scramble with Spinach and Tempeh Crumbles

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Tempeh Crumbles

Pan-seared tofu and savory tempeh crumbles folded with fresh spinach and silken tofu, finished with a slice of buttery avocado.

NUTRITION

407kcal
Protein
29.5g
Fat
26g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

120g Extra Firm Tofu

40g Tempeh

50g Silken Tofu

1.5 tablespoons Nutritional Yeast

2 cups Baby Spinach

1.5 teaspoons Avocado Oil

1/4 Avocado

1/4 teaspoon Ground Turmeric

PREPARATION

  • 1

    Heat avocado oil in a non-stick skillet over medium heat.

  • 2

    Crumble the tempeh into small bits and sauté until they become golden and crisp.

  • 3

    Add the crumbled extra firm tofu and turmeric to the pan, stirring to combine and heat through.

  • 4

    Gently fold in the silken tofu and nutritional yeast, stirring lightly to maintain a soft, scrambled texture.

  • 5

    Toss in the baby spinach and cook just until the leaves are wilted.

  • 6

    Season with a pinch of salt and pepper, then serve immediately topped with fresh buttery avocado.