Silky Tofu Scramble with Sautéed Spinach and Roasted Sweet Potato

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

Silky Tofu Scramble with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Sautéed Spinach and Roasted Sweet Potato

Pan-seared crumbled tofu seasoned with turmeric and nutritional yeast, served with roasted sweet potato cubes and tender wilted spinach for a savory, golden finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

448kcal
Protein
35.4g
Fat
20.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

2 tbsp Nutritional Yeast

90g Sweet Potato, cubed

2 cups Fresh Spinach

1 tsp Olive Oil

1/4 tsp Ground Turmeric

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato with half of the olive oil and a pinch of salt, then roast for 20 minutes until tender and caramelized.

  • 3

    While the potatoes roast, drain the extra firm tofu and press it firmly between paper towels to remove as much moisture as possible.

  • 4

    Crumble the tofu into a bowl and mix with nutritional yeast, turmeric, and a pinch of salt and pepper.

  • 5

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

  • 6

    Add the fresh spinach to the skillet and sauté until just wilted, then remove the spinach and set it aside.

  • 7

    Add the crumbled tofu mixture to the same skillet and cook for 5-7 minutes, stirring occasionally until heated through and slightly golden.

  • 8

    Plate the silky tofu scramble alongside the roasted sweet potatoes and sautéed spinach for a balanced, protein-packed breakfast.

Silky Tofu Scramble with Sautéed Spinach and Roasted Sweet Potato

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

Silky Tofu Scramble with Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Silky Tofu Scramble with Sautéed Spinach and Roasted Sweet Potato

Pan-seared crumbled tofu seasoned with turmeric and nutritional yeast, served with roasted sweet potato cubes and tender wilted spinach for a savory, golden finish.

NUTRITION

448kcal
Protein
35.4g
Fat
20.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

2 tbsp Nutritional Yeast

90g Sweet Potato, cubed

2 cups Fresh Spinach

1 tsp Olive Oil

1/4 tsp Ground Turmeric

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato with half of the olive oil and a pinch of salt, then roast for 20 minutes until tender and caramelized.

  • 3

    While the potatoes roast, drain the extra firm tofu and press it firmly between paper towels to remove as much moisture as possible.

  • 4

    Crumble the tofu into a bowl and mix with nutritional yeast, turmeric, and a pinch of salt and pepper.

  • 5

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

  • 6

    Add the fresh spinach to the skillet and sauté until just wilted, then remove the spinach and set it aside.

  • 7

    Add the crumbled tofu mixture to the same skillet and cook for 5-7 minutes, stirring occasionally until heated through and slightly golden.

  • 8

    Plate the silky tofu scramble alongside the roasted sweet potatoes and sautéed spinach for a balanced, protein-packed breakfast.