YOUR SOLIN GENERATED RECIPE
Golden Turmeric Tofu Scramble Bowl
A protein-rich breakfast features silky scrambled tofu seasoned with golden turmeric and black pepper, served alongside roasted sweet potato chunks and fresh spinach. This hearty morning bowl delivers a perfect balance of protein and fiber-rich vegetables with warm, earthy flavors.
INGREDIENTS
8 ounces extra firm tofu, drained and pressed
3/4 cup sweet potato, cut into 1/2-inch cubes
2 cups fresh spinach
2 tablespoons nutritional yeast
2 teaspoons olive oil
1 teaspoon ground turmeric
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
Salt to taste
PREPARATION
Preheat the oven to 400°F (200°C)
Toss sweet potato cubes with 1 teaspoon olive oil and a pinch of salt, spread on a baking sheet, and roast for 20-25 minutes until tender and lightly browned
While sweet potatoes are roasting, drain and press tofu between paper towels to remove excess moisture
Crumble the tofu into bite-sized pieces with your hands
Heat remaining 1 teaspoon olive oil in a large non-stick skillet over medium heat
Add crumbled tofu to the skillet and sprinkle with turmeric, black pepper, garlic powder, and a pinch of salt
Cook the tofu for 5-7 minutes, stirring occasionally, until it starts to become golden
Add nutritional yeast and continue cooking for another 2-3 minutes
Add fresh spinach to the pan and cook until just wilted, about 1-2 minutes
Assemble the bowl by placing the roasted sweet potatoes at the bottom, topped with the turmeric tofu scramble and wilted spinach
Taste and adjust seasonings as needed, adding additional salt and pepper if desired