YOUR SOLIN GENERATED RECIPE
Hearty Turmeric Tofu Scramble with Roasted Sweet Potatoes and Greens
Savor a vibrant, protein-packed tofu scramble infused with warm turmeric and nutritional yeast, perfectly paired with golden roasted sweet potatoes and fresh, tender greens. This dish boasts a harmonious blend of textures and flavors, from creamy crumbled tofu to slightly caramelized vegetables, making it a wholesome meal that energizes you without weighing you down.
INGREDIENTS
400 grams Firm Tofu
1 medium Sweet Potato (~150g)
100 grams Baby Spinach
1/2 medium Red Bell Pepper (~75g)
1/4 medium Red Onion (~40g)
1 teaspoon Olive Oil
2 tablespoons Nutritional Yeast
1/2 teaspoon Turmeric Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 400°F. Peel and dice the sweet potato into small cubes.
Toss the sweet potato cubes with a drizzle of olive oil, a pinch of salt, and pepper, then spread them on a baking sheet. Roast for about 20-25 minutes until tender and lightly browned.
While the sweet potato roasts, drain the tofu and crumble it into a bowl using your hands or a fork for a scramble-like texture.
Dice the red bell pepper and red onion, and add them to the tofu along with the baby spinach.
Heat a non-stick skillet over medium heat and add the remaining olive oil. Sauté the diced onion and bell pepper for 2-3 minutes until they begin to soften.
Add the crumbled tofu to the skillet, then sprinkle in the turmeric powder, nutritional yeast, a pinch of salt, and black pepper. Stir to evenly coat the tofu and vegetables, cooking for another 5-7 minutes until warmed through and slightly golden.
Once the sweet potatoes are roasted, gently fold them into the tofu scramble, mixing well with the greens.
Taste and adjust seasoning if needed, then serve your hearty scramble warm.