Name: Baked Tofu and Egg Scramble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Firm tofu; 3 large Eggs; 0.25 cup Egg whites; 1 tbsp Nutritional yeast; 1 tsp Extra virgin olive oil; 1 cup Fresh baby spinach; 0.25 cup Red bell pepper; 0.25 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Baked Tofu and Egg Scramble

Oven-baked firm tofu cubes tossed with a fluffy egg scramble and vibrant vegetables for a protein-packed meal that is satisfyingly savory.

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NUTRITION

Protein

45.9g

Fat

29.8g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm tofu

3 large Eggs

0.25 cup Egg whites

1 tbsp Nutritional yeast

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

0.25 cup Red bell pepper

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat tofu dry with a clean towel, cut into 1/2-inch cubes, and toss with turmeric and a pinch of salt.
3
Spread tofu on the baking sheet and bake for 20 minutes until edges are golden and slightly crisp.
4
While tofu bakes, whisk eggs, egg whites, and nutritional yeast in a medium bowl.
5
Heat olive oil in a non-stick skillet over medium heat and sauté bell peppers for 3-4 minutes.
6
Add spinach to the skillet and cook until just wilted.
7
Pour the egg mixture into the skillet and gently fold in the baked tofu cubes.
8
Cook, stirring occasionally, until the eggs are set but still moist, then season with remaining salt and pepper.