Name: Silky Tofu Scramble with Roasted Sweet Potatoes and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10.5 oz Extra Firm Tofu; 3.5 oz Sweet Potato; 2 cups Fresh Spinach; 1 tbsp Nutritional Yeast; 1 tsp Extra Virgin Olive Oil; 1/4 tsp Ground Turmeric; 1/4 tsp Sea Salt; 1/4 tsp Black Pepper

Silky Tofu Scramble with Roasted Sweet Potatoes and Spinach

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

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Roasted Sweet Potatoes and Spinach

Sautéed tofu crumbles with turmeric and nutritional yeast served alongside oven-roasted sweet potato and tender wilted spinach.

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NUTRITION

Protein

35.8g

Fat

20.8g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

10.5 oz Extra Firm Tofu

3.5 oz Sweet Potato

2 cups Fresh Spinach

1 tbsp Nutritional Yeast

1 tsp Extra Virgin Olive Oil

1/4 tsp Ground Turmeric

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Peel and cube the sweet potato into 1/2-inch pieces, toss with half the olive oil and a pinch of salt, then roast for 20-25 minutes until tender.
3
While potatoes roast, drain and press the extra firm tofu to remove excess moisture, then crumble it into a bowl.
4
Heat the remaining olive oil in a non-stick skillet over medium heat.
5
Add the crumbled tofu to the skillet along with turmeric, nutritional yeast, salt, and pepper, stirring to combine.
6
Add a splash of water to the skillet and mash the tofu slightly with a fork to create a silky, scrambled texture.
7
Sauté the tofu for 5-7 minutes until heated through and the water has mostly evaporated.
8
Stir in the fresh spinach and cook for 1-2 minutes until just wilted.
9
Serve the silky tofu scramble alongside the roasted sweet potatoes.