YOUR SOLIN GENERATED RECIPE
Crispy Turmeric-Spiced Tofu Scramble with Roasted Vegetables
A vibrant, nutrient-packed dish featuring crispy, spiced tofu scramble paired with oven-roasted bell pepper, zucchini, and red onion, finished with fresh spinach and a savory sprinkle of nutritional yeast for an extra protein boost. The warming aroma of turmeric and cumin elevate this clean eating dish, making it perfect for any meal of the day.
INGREDIENTS
400g extra-firm tofu
1 medium red bell pepper (≈120g)
1/2 medium zucchini (≈100g)
1/4 red onion (≈40g)
100g baby spinach
2 tsp olive oil
2 tbsp nutritional yeast
1/2 tsp turmeric powder
1/2 tsp cumin powder
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Slice the red bell pepper, zucchini, and red onion into bite-sized pieces, then toss them in 1 tsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes or until tender and slightly caramelized.
While the vegetables are roasting, drain and press the tofu to remove excess moisture. Cut the tofu into small cubes.
In a bowl, toss the tofu cubes with turmeric powder, cumin powder, nutritional yeast, and a pinch of salt and pepper.
In a non-stick skillet over medium heat, add the remaining 1 tsp olive oil. Add the seasoned tofu and cook for about 5-7 minutes, stirring occasionally until the tofu becomes crispy on the edges.
Once the tofu is nearly crispy, add the baby spinach to the skillet and stir until wilted, about 1-2 minutes.
Plate the roasted vegetables and top with the crispy turmeric-spiced tofu scramble. Adjust seasoning if necessary, and serve warm.