Name: Spicy Tofu Scramble with Roasted Sweet Potato and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 130g Extra Firm Tofu; 180g Sweet Potato, cubed; 75g Avocado, sliced; 1 tbsp Extra Virgin Olive Oil; 50g Canned Black Beans, rinsed; 1 tbsp Nutritional Yeast; 30g Fresh Spinach; 1/2 tsp Turmeric; 1/2 tsp Cumin; 1/4 tsp Red Chili Flakes

Spicy Tofu Scramble with Roasted Sweet Potato and Avocado

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

YOUR SOLIN GENERATED RECIPE

Spicy Tofu Scramble with Roasted Sweet Potato and Avocado

Pan-seared tofu and black beans seasoned with turmeric and chili flakes, served alongside roasted sweet potato cubes and creamy avocado.

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NUTRITION

Protein

26g

Fat

31.5g

Carbs

58g

SERVINGS

1 serving

INGREDIENTS

130g Extra Firm Tofu

180g Sweet Potato, cubed

75g Avocado, sliced

1 tbsp Extra Virgin Olive Oil

50g Canned Black Beans, rinsed

1 tbsp Nutritional Yeast

30g Fresh Spinach

1/2 tsp Turmeric

1/2 tsp Cumin

1/4 tsp Red Chili Flakes

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on a lined baking sheet.
3
Roast the potatoes for 20-25 minutes until the edges are golden and caramelized.
4
While the potatoes roast, crumble the tofu into a bowl and mix with nutritional yeast, turmeric, and cumin.
5
Heat the remaining olive oil in a large skillet over medium heat.
6
Add the crumbled tofu and black beans to the skillet and sauté for 5-7 minutes until heated through.
7
Stir in the fresh spinach and cook for 1 minute until just wilted.
8
Transfer the tofu scramble to a plate alongside the roasted sweet potatoes.
9
Top with the sliced avocado and a sprinkle of red chili flakes for heat.