Name: Creamy Tofu Scramble with Spinach and Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Extra Firm Tofu; 130g Roasted Sweet Potato cubes; 10g Nutritional Yeast; 2 cups Fresh Spinach; 2 tbsp Unsweetened Soy Milk; 1 tsp Avocado Oil; Pinch of Turmeric, Sea Salt, and Black Pepper

Creamy Tofu Scramble with Spinach and Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Spinach and Sweet Potato

Pan-seared tofu crumbled with turmeric and nutritional yeast, folded with wilted spinach and roasted sweet potatoes for a vibrant, savory finish.

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NUTRITION

Protein

26.3g

Fat

15.2g

Carbs

36.4g

SERVINGS

1 serving

INGREDIENTS

180g Extra Firm Tofu

130g Roasted Sweet Potato cubes

10g Nutritional Yeast

2 cups Fresh Spinach

2 tbsp Unsweetened Soy Milk

1 tsp Avocado Oil

Pinch of Turmeric, Sea Salt, and Black Pepper

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PREPARATION

1
Dice the sweet potato into small cubes and roast at 400°F until tender and slightly caramelized, or use pre-roasted leftovers.
2
Drain the extra firm tofu and pat dry with a paper towel to remove excess moisture.
3
Heat avocado oil in a non-stick skillet over medium heat.
4
Crumble the tofu into the skillet using your hands or a fork to create egg-like curds.
5
Sprinkle with turmeric, sea salt, black pepper, and nutritional yeast, stirring to coat the tofu evenly.
6
Pour in the unsweetened soy milk and stir for 2-3 minutes until the tofu is heated through and the texture becomes creamy.
7
Add the fresh spinach and roasted sweet potato cubes to the pan.
8
Sauté for another 1-2 minutes until the spinach is just wilted and the potatoes are warmed through.
9
Serve immediately while hot and fragrant.