Name: Tofu Scramble with Spinach and Naan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tsp olive oil; 0.25 cup red onion; 200 gram firm tofu; 0.25 cup dry soy chunks; 2 cup baby spinach; 0.5 tsp turmeric powder; 0.5 tsp cumin seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 piece mini naan; 0.25 cup non-fat Greek yogurt

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

YOUR SOLIN GENERATED RECIPE

Tofu Scramble with Spinach and Naan

Sautéed crumbled tofu and savory soy chunks seasoned with vibrant turmeric and cumin, served with a warm mini naan and a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

50.8g

Fat

16.6g

Carbs

44.2g

SERVINGS

1 serving

INGREDIENTS

1 tsp olive oil

0.25 cup red onion

200 gram firm tofu

0.25 cup dry soy chunks

2 cup baby spinach

0.5 tsp turmeric powder

0.5 tsp cumin seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 piece mini naan

0.25 cup non-fat Greek yogurt

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PREPARATION

1
Soak soy chunks in hot water for 10 minutes, then drain, squeeze out excess water, and finely chop.
2
Heat olive oil in a skillet over medium heat and add cumin seeds until they sizzle.
3
Sauté diced red onion until translucent, then add the crumbled tofu and chopped soy chunks.
4
Stir in turmeric, sea salt, and black pepper, cooking for 5 minutes until the tofu is slightly golden.
5
Fold in the baby spinach and cook until just wilted.
6
Warm the mini naan in a separate pan or toaster until soft and heated through.
7
Serve the scramble alongside the warm naan and a side of Greek yogurt for extra protein.