Tofu Scramble with Spinach and Avocado

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A high-protein, plant-based breakfast featuring silken tofu, fresh spinach, and creamy avocado for a balanced, satisfying start to the day. This Asian-inspired vegan recipe (whole30, vegetarian), ready in about 25 minutes, pairs firm tofu, spinach, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cube tofu and press to remove excess liquid. Sauté in a non-stick pan with olive oil over medium heat until golden, 5-7 minutes.
  2. Step 2: Add garlic and turmeric, stirring for 30 seconds until fragrant.
  3. Step 3: Toss in spinach, cooking until wilted, about 3 minutes.
  4. Step 4: Squeeze lemon juice over the scramble. Slice avocado and place on top.
  5. Step 5: Season with black pepper and serve warm.

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