YOUR SOLIN GENERATED RECIPE
Creamy Turmeric Tofu Scramble with Fresh Spinach and Roasted Sweet Potatoes
Enjoy a vibrant and satisfying dish featuring creamy, crumbled tofu enlivened with turmeric and nutritional yeast, tossed with fresh spinach and complemented by perfectly roasted sweet potatoes. This dish is light yet filling, bursting with warm spices and a touch of savory goodness, making it a wholesome option anytime you need a nutritious boost.
INGREDIENTS
300g Extra Firm Tofu
2 tbsp Nutritional Yeast
2 cups Fresh Spinach
150g Roasted Sweet Potato
1/2 cup Diced Red Bell Pepper
1/4 cup Diced Onion
1 tsp Olive Oil
1 tsp Turmeric Powder
Salt and Black Pepper (to taste)
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F. Toss the diced sweet potato in half of the olive oil, a pinch of salt and pepper, and spread out on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
While the sweet potatoes roast, drain and press the tofu to remove excess moisture. Crumble the tofu into a bowl, breaking it up with your hands.
Heat the remaining olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, sautéing until they are soft and fragrant, about 3-4 minutes.
Add the crumbled tofu to the skillet along with the turmeric powder, garlic powder, and a pinch of salt and pepper. Stir well so that the tofu is evenly coated with the spices.
Mix in the nutritional yeast and add the fresh spinach. Sauté until the spinach wilts and the tofu is warmed through, about 2-3 minutes.
Once the sweet potatoes are roasted, add them to the scramble or serve on the side. Adjust seasonings as needed and serve warm.