NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

1 medium Baked sweet potato

1 cup Frozen spinach

2 large Eggs

1 tbsp Perilla oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Preheat your air fryer to 375°F.

• 2

  Press the firm tofu with a paper towel to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Peel the pre-baked sweet potato and cut it into 1/2-inch cubes.

• 4

  In a medium bowl, toss the tofu cubes with 0.5 tbsp of perilla oil, sea salt, black pepper, and garlic powder.

• 5

  Place the seasoned tofu in the air fryer basket and cook for 12 minutes, shaking halfway through, until the edges are golden and crispy.

• 6

  While the tofu cooks, thaw the frozen spinach and squeeze it firmly in a clean kitchen towel to remove all excess liquid.

• 7

  In a small air-fryer safe baking dish, whisk the eggs with the remaining 0.5 tbsp of perilla oil and the squeezed spinach.

• 8

  Gently fold the crispy tofu and sweet potato cubes into the egg and spinach mixture.

• 9

  Lower the air fryer temperature to 330°F, place the baking dish inside, and cook for 10-12 minutes until the eggs are fully set and the top is lightly browned.