Name: Egg White and Tofu Scramble with Sautéed Watercress
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Liquid Egg Whites; 150g Firm Tofu, crumbled; 1 cup fresh Watercress; 1 cup Baby Bok Choy, shredded; 1 tbsp Avocado Oil; 1 tsp Toasted Sesame Oil; 1 tbsp Tamari; 1 clove Garlic, minced; 1 tsp Fresh Ginger, grated

Egg White and Tofu Scramble with Sautéed Watercress

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

YOUR SOLIN GENERATED RECIPE

Egg White and Tofu Scramble with Sautéed Watercress

Wok-seared tofu and egg whites scrambled with ginger and tamari, served over a bed of garlicky watercress and crisp bok choy.

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NUTRITION

Protein

35.2g

Fat

25g

Carbs

8.4g

SERVINGS

1 serving

INGREDIENTS

150g Liquid Egg Whites

150g Firm Tofu, crumbled

1 cup fresh Watercress

1 cup Baby Bok Choy, shredded

1 tbsp Avocado Oil

1 tsp Toasted Sesame Oil

1 tbsp Tamari

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

1
Press the firm tofu with a paper towel to remove excess moisture, then crumble it into small bite-sized pieces.
2
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
3
Add the minced garlic and grated ginger to the pan, sautéing for about 30 seconds until the aroma is released.
4
Toss in the shredded bok choy and watercress, stir-frying for 1-2 minutes until the greens are just wilted.
5
Push the vegetables to the outer edges of the pan and pour the egg whites and crumbled tofu into the center.
6
Scramble the mixture gently with a spatula until the egg whites are opaque and fully set.
7
Drizzle the tamari and toasted sesame oil over the entire scramble, tossing everything together to combine.
8
Transfer to a bowl and serve immediately while the greens are still vibrant.