YOUR SOLIN GENERATED RECIPE
Silky Tofu Scramble with Spinach and Tempeh Crumbles
A creamy silken tofu scramble tossed with wilted spinach and savory tempeh crumbles, finished with a pinch of black salt for a buttery, eggy aroma.
INGREDIENTS
1 cup Silken Tofu
1.4 ounces Tempeh
2 cups Baby Spinach
1.5 tablespoons Nutritional Yeast
1.5 teaspoons Olive Oil
1/4 cup diced Yellow Onion
PREPARATION
Crumble the tempeh into small, pea-sized pieces and sauté in a non-stick skillet with half of the olive oil over medium heat until golden and crisp.
Add the diced onions and the remaining olive oil to the pan, cooking until the onions are soft and translucent.
Gently slide the silken tofu into the pan, using a spatula to break it into large, soft curds while being careful not to overwork it into a paste.
Sprinkle the nutritional yeast, a pinch of turmeric for color, and black salt (kala namak) over the tofu, folding gently to incorporate the flavors.
Toss in the baby spinach and cook for 1-2 minutes just until the leaves have wilted into the scramble.
Remove from heat and serve immediately while the tofu is silky and the tempeh provides a savory crunch.