Name: Tofu Scramble with Roasted Tomatoes and Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Firm tofu; 2 large Eggs; 0.5 cup Egg whites; 1 cup Cremini mushrooms; 0.5 cup Cherry tomatoes; 0.25 tbsp Extra virgin olive oil; 1 tbsp Nutritional yeast; 0.25 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Baby spinach; 1 tbsp Fresh chives

Tofu Scramble with Roasted Tomatoes and Mushrooms

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 Roasted Tomatoes and Mushrooms

Protein-packed tofu and eggs scrambled with earthy mushrooms and blistered tomatoes for a savory, golden-hued breakfast that satisfies every craving.

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NUTRITION

Protein

52.1g

Fat

24.3g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Firm tofu

2 large Eggs

0.5 cup Egg whites

1 cup Cremini mushrooms

0.5 cup Cherry tomatoes

0.25 tbsp Extra virgin olive oil

1 tbsp Nutritional yeast

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tbsp Fresh chives

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PREPARATION

1
Preheat a skillet over medium heat with the extra virgin olive oil.
2
Add the sliced cremini mushrooms and halved cherry tomatoes to the skillet, sautéing until the tomatoes are blistered and mushrooms are tender.
3
Crumble the firm tofu into the pan using your hands or a fork and stir-fry for 3 minutes to remove excess moisture.
4
Whisk the eggs and egg whites together in a small bowl with the turmeric, sea salt, and black pepper, then pour the mixture into the skillet.
5
Fold in the nutritional yeast and baby spinach, stirring gently until the eggs are set and the spinach is perfectly wilted.
6
Garnish the scramble with fresh chives and serve immediately while hot.