Name: Silky Tofu Scramble with Spinach and Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Firm Tofu; 175g Sweet Potato, diced; 1.5 tbsp Nutritional Yeast; 2 tsp Avocado Oil; 60g Fresh Spinach; 1/4 tsp Ground Turmeric; 1/4 tsp Garlic Powder

Silky Tofu Scramble with Spinach and Roasted Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Spinach and Roasted Sweet Potato

Pan-seared tofu crumbled with turmeric and nutritional yeast, served with roasted sweet potato cubes and wilted spinach for a vibrant, savory breakfast with toasted edges.

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NUTRITION

Protein

23.3g

Fat

17.3g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

175g Sweet Potato, diced

1.5 tbsp Nutritional Yeast

2 tsp Avocado Oil

60g Fresh Spinach

1/4 tsp Ground Turmeric

1/4 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the diced sweet potato with 1 teaspoon of avocado oil and a pinch of salt on a parchment-lined baking sheet.
3
Roast the sweet potato for 20-25 minutes until tender and the edges are slightly caramelized.
4
While the potatoes roast, press the tofu with a clean towel to remove excess moisture and crumble it into bite-sized pieces using your hands or a fork.
5
Heat the remaining 1 teaspoon of avocado oil in a non-stick skillet over medium heat.
6
Add the crumbled tofu, turmeric, garlic powder, and nutritional yeast to the skillet, stirring to coat the tofu evenly.
7
Sauté the tofu for 5-7 minutes until it is heated through and develops slightly golden, toasted edges.
8
Add the fresh spinach to the skillet and stir for 1-2 minutes until the leaves are just wilted.
9
Plate the silky tofu scramble alongside the roasted sweet potatoes and serve immediately.