YOUR SOLIN GENERATED RECIPE
Golden Turmeric Tofu Scramble with Roasted Vegetables
Savor a vibrant plant-powered scramble, where extra firm tofu is crumbled and spiced with golden turmeric, then gently tossed with roasted chickpeas and an array of colorful vegetables. The dish bursts with fresh red bell pepper, spinach, broccoli, and a hint of sweet onion, all lightly drizzled with olive oil for a satisfying, well-balanced meal.
INGREDIENTS
300g Extra Firm Tofu
1/2 cup Chickpeas (drained)
1/2 medium Red Bell Pepper
1 cup Baby Spinach
1/2 cup chopped Broccoli
1/4 medium Onion
1/2 tsp Turmeric Powder
Pinch Black Pepper
Pinch Salt
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F. Toss the drained chickpeas with a pinch of salt, black pepper, and a very light drizzle of olive oil; spread them on a baking sheet and roast for about 15 minutes until slightly crispy.
While the chickpeas roast, press the tofu gently between paper towels to remove excess moisture. Crumble the tofu into bite-sized pieces in a bowl.
Heat the remaining olive oil in a skillet over medium heat. Add finely chopped onion and sauté until softened, about 2-3 minutes.
Add the crumbled tofu to the skillet along with the turmeric powder, stirring well to evenly coat the tofu with the spice.
Incorporate the chopped red bell pepper, broccoli, and baby spinach into the skillet. Stir everything together and cook for another 5-7 minutes until the vegetables are just tender.
Gently fold in the roasted chickpeas, season with additional salt and black pepper if needed, and heat through for another minute.
Serve warm and enjoy your nutrient-packed Golden Turmeric Tofu Scramble with Roasted Vegetables.