Name: Silky Tofu Scramble with Roasted Sweet Potatoes and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 110 grams Firm Tofu; 150 grams Sweet Potato; 1 cup Spinach; 1 tablespoon Olive Oil; 0.5 cup Blueberries; 30 grams Avocado; 1 tablespoon Nutritional Yeast

Nutrition

Per serving

454 calories

Protein: 16g; 14% of calories
Carbs: 48g; 41% of calories
Fat: 24g; 45% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat oven to 400°F and line a baking sheet with parchment paper.
Peel and cube the sweet potato into half-inch pieces, toss with half the olive oil, and roast for 20-25 minutes until tender.
Crumble the firm tofu into a bowl using your hands or a fork while the potatoes roast.
Heat the remaining olive oil in a non-stick skillet over medium heat.
Add the crumbled tofu to the skillet along with nutritional yeast, turmeric, salt, and pepper.
Sauté the tofu for 5-7 minutes until slightly golden and heated through.
Toss in the fresh spinach and cook for 1-2 minutes until just wilted.
Plate the tofu scramble alongside the roasted sweet potatoes and sliced avocado.
Serve with a side of fresh blueberries for a refreshing finish.

Nutrition

Ingredients

Instructions

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