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 red lentils sautéed with turmeric and nutritional yeast, folded with fresh baby spinach for a comforting, velvety finish.

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NUTRITION

446kcal
Protein
37.4g
Fat
11g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Silken Tofu

1 cup Cooked Red Lentils

3 tablespoons Nutritional Yeast

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Turmeric

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PREPARATION

  • 1

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

  • 2

    Add the cooked red lentils and ground turmeric to the pan, stirring for one minute until the lentils are fragrant and evenly coated.

  • 3

    Gently slide the silken tofu into the skillet, using a spatula to break it into large, soft pieces that resemble soft-scrambled eggs.

  • 4

    Sprinkle the nutritional yeast over the mixture and fold gently to incorporate the savory flavor without over-mashing the tofu.

  • 5

    Add the baby spinach to the pan and toss lightly for about 60 seconds until the leaves are just wilted and bright green.

  • 6

    Season with a pinch of sea salt or black salt if desired and serve immediately while the texture is creamy and warm.

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 red lentils sautéed with turmeric and nutritional yeast, folded with fresh baby spinach for a comforting, velvety finish.

NUTRITION

446kcal
Protein
37.4g
Fat
11g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Silken Tofu

1 cup Cooked Red Lentils

3 tablespoons Nutritional Yeast

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Turmeric

PREPARATION

  • 1

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

  • 2

    Add the cooked red lentils and ground turmeric to the pan, stirring for one minute until the lentils are fragrant and evenly coated.

  • 3

    Gently slide the silken tofu into the skillet, using a spatula to break it into large, soft pieces that resemble soft-scrambled eggs.

  • 4

    Sprinkle the nutritional yeast over the mixture and fold gently to incorporate the savory flavor without over-mashing the tofu.

  • 5

    Add the baby spinach to the pan and toss lightly for about 60 seconds until the leaves are just wilted and bright green.

  • 6

    Season with a pinch of sea salt or black salt if desired and serve immediately while the texture is creamy and warm.