Name: Creamy Tofu Scramble with Spinach and Tempeh Crumbles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Firm Tofu, drained; 1.4 ounces Tempeh; 2 cups Fresh Spinach; 2 tablespoons Nutritional Yeast; 1.5 teaspoons Olive Oil; 1/4 cup Unsweetened Soy Milk; 1/4 teaspoon Turmeric; 1/4 teaspoon Black Salt (Kala Namak)

Creamy 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.

YOUR SOLIN GENERATED RECIPE

Creamy Tofu Scramble with Spinach and Tempeh Crumbles

Pan-seared tofu and savory tempeh crumbles folded with fresh spinach and a splash of creamy soy milk, finished with a pinch of smoky black salt.

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NUTRITION

Protein

28.9g

Fat

20.1g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Firm Tofu, drained

1.4 ounces Tempeh

2 cups Fresh Spinach

2 tablespoons Nutritional Yeast

1.5 teaspoons Olive Oil

1/4 cup Unsweetened Soy Milk

1/4 teaspoon Turmeric

1/4 teaspoon Black Salt (Kala Namak)

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PREPARATION

1
Crumble the tempeh into small pieces and sauté in a pan with half the olive oil until golden brown.
2
Remove the tempeh from the pan and set aside, then add the remaining oil and crumble the firm tofu into the skillet.
3
Season the tofu with turmeric, garlic powder, and nutritional yeast, stirring until the color is vibrant and even.
4
Pour in the unsweetened soy milk and stir frequently until the tofu absorbs the liquid and becomes creamy.
5
Add the fresh spinach to the pan and cook for one to two minutes until the leaves are perfectly wilted.
6
Fold the crispy tempeh crumbles back into the mixture and finish with a sprinkle of black salt for a savory aroma.