Silky Tofu and Lentil Scramble with Spinach

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

Silky Tofu and Lentil Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Lentil Scramble with Spinach

Silken tofu and earthy lentils sautéed with fresh spinach and turmeric, finished with a sprinkle of nutritional yeast for a savory, buttery finish.

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NUTRITION

332kcal
Protein
23.6g
Fat
14.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

180g Silken Tofu

100g Cooked Brown Lentils

2 cups Baby Spinach

1.5 tablespoons Nutritional Yeast

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1/4 teaspoon Ground Turmeric

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Warm the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the minced garlic and sauté for 1 minute until fragrant but not browned.

  • 3

    Stir in the cooked lentils and ground turmeric, tossing to coat the lentils in the golden spice.

  • 4

    Add the silken tofu to the pan, breaking it into large chunks with a spatula to mimic a soft scrambled egg texture.

  • 5

    Gently fold in the baby spinach and nutritional yeast, cooking for 2-3 minutes until the spinach is wilted and the tofu is heated through.

  • 6

    Season with a pinch of sea salt and freshly cracked black pepper before serving hot.

Silky Tofu and Lentil Scramble with Spinach

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

Silky Tofu and Lentil Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Lentil Scramble with Spinach

Silken tofu and earthy lentils sautéed with fresh spinach and turmeric, finished with a sprinkle of nutritional yeast for a savory, buttery finish.

NUTRITION

332kcal
Protein
23.6g
Fat
14.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

180g Silken Tofu

100g Cooked Brown Lentils

2 cups Baby Spinach

1.5 tablespoons Nutritional Yeast

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1/4 teaspoon Ground Turmeric

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Warm the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the minced garlic and sauté for 1 minute until fragrant but not browned.

  • 3

    Stir in the cooked lentils and ground turmeric, tossing to coat the lentils in the golden spice.

  • 4

    Add the silken tofu to the pan, breaking it into large chunks with a spatula to mimic a soft scrambled egg texture.

  • 5

    Gently fold in the baby spinach and nutritional yeast, cooking for 2-3 minutes until the spinach is wilted and the tofu is heated through.

  • 6

    Season with a pinch of sea salt and freshly cracked black pepper before serving hot.