Name: Creamy Tofu Scramble with Sautéed Spinach and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Extra Firm Tofu; 1 cup Cooked Quinoa; 1.5 tbsp Nutritional Yeast; 2 cups Fresh Spinach; 1 tbsp Tahini; 1 tsp Olive Oil; 1/4 cup Unsweetened Almond Milk; 1/4 tsp Ground Turmeric

Creamy Tofu Scramble with Sautéed Spinach and Quinoa

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 Sautéed Spinach and Quinoa

Pan-seared crumbled tofu tossed with nutritional yeast and quinoa, served with wilted spinach and a drizzle of nutty tahini.

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NUTRITION

Protein

32.6g

Fat

26.5g

Carbs

52.6g

SERVINGS

1 serving

INGREDIENTS

180g Extra Firm Tofu

1 cup Cooked Quinoa

1.5 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tbsp Tahini

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk

1/4 tsp Ground Turmeric

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PREPARATION

1
Rinse and drain the extra firm tofu, then crumble it into small pieces using your hands or a fork.
2
Heat olive oil in a large non-stick skillet over medium heat.
3
Add the crumbled tofu to the skillet and sauté for about 5 minutes until it begins to turn slightly golden.
4
Stir in the ground turmeric, nutritional yeast, and unsweetened almond milk, stirring constantly until the liquid is absorbed and the tofu becomes creamy.
5
Fold in the pre-cooked quinoa and fresh spinach, cooking for another 2 minutes until the spinach is just wilted.
6
Season the mixture with a pinch of sea salt and black pepper to taste.
7
Transfer the scramble to a bowl and finish with a drizzle of creamy tahini for a rich, nutty finish.