Protein-Packed Tofu Scramble with Roasted Vegetables

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

Protein-Packed Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Tofu Scramble with Roasted Vegetables

Savor a vibrant scramble featuring velvety firm tofu, hearty chickpeas, and a medley of roasted vegetables enhanced by a nutty nutritional yeast finish. This dish is beautifully balanced with fresh spinach, bell pepper, and mushrooms, making it a nourishing, protein-packed option that’s perfect for any meal of the day.

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NUTRITION

488kcal
Protein
41.9g
Fat
20.4g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Cooked Chickpeas

1 cup Spinach

1/2 medium Red Bell Pepper

1/2 cup Mushrooms

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1/2 tsp Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the vegetables.

  • 2

    Press the tofu to remove excess moisture, then crumble it into bite-sized pieces.

  • 3

    Toss the sliced red bell pepper and mushrooms with olive oil, salt, pepper, and turmeric, then spread them on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 15 minutes until they are tender and slightly charred.

  • 5

    Meanwhile, heat a non-stick skillet over medium heat, add the crumbled tofu and rinsed chickpeas.

  • 6

    Sauté the tofu and chickpeas for 5-7 minutes, allowing them to warm and lightly brown.

  • 7

    Add in the raw spinach and roasted vegetables, stirring until the spinach wilts.

  • 8

    Sprinkle nutritional yeast over the mixture, and season with additional salt and pepper to taste.

  • 9

    Cook for an additional 2 minutes to meld the flavors before serving.

Protein-Packed Tofu Scramble with Roasted Vegetables

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

Protein-Packed Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Tofu Scramble with Roasted Vegetables

Savor a vibrant scramble featuring velvety firm tofu, hearty chickpeas, and a medley of roasted vegetables enhanced by a nutty nutritional yeast finish. This dish is beautifully balanced with fresh spinach, bell pepper, and mushrooms, making it a nourishing, protein-packed option that’s perfect for any meal of the day.

NUTRITION

488kcal
Protein
41.9g
Fat
20.4g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Cooked Chickpeas

1 cup Spinach

1/2 medium Red Bell Pepper

1/2 cup Mushrooms

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1/2 tsp Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the vegetables.

  • 2

    Press the tofu to remove excess moisture, then crumble it into bite-sized pieces.

  • 3

    Toss the sliced red bell pepper and mushrooms with olive oil, salt, pepper, and turmeric, then spread them on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 15 minutes until they are tender and slightly charred.

  • 5

    Meanwhile, heat a non-stick skillet over medium heat, add the crumbled tofu and rinsed chickpeas.

  • 6

    Sauté the tofu and chickpeas for 5-7 minutes, allowing them to warm and lightly brown.

  • 7

    Add in the raw spinach and roasted vegetables, stirring until the spinach wilts.

  • 8

    Sprinkle nutritional yeast over the mixture, and season with additional salt and pepper to taste.

  • 9

    Cook for an additional 2 minutes to meld the flavors before serving.