Hearty Turmeric Tofu Scramble with Roasted Vegetables

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

Hearty Turmeric Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Turmeric Tofu Scramble with Roasted Vegetables

Savor a vibrant, protein-packed tofu scramble infused with warm turmeric and enriched with a medley of roasted vegetables. This dish combines a hearty base of firm tofu and nutritional yeast with caramelized bell peppers, zucchini, and red onions, finished with a handful of tender spinach. A drizzle of olive oil and a blend of aromatic spices elevate this clean, satisfying meal perfect for any time of day.

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NUTRITION

494kcal
Protein
41.7g
Fat
22.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

2 tbsp Nutritional Yeast

1 medium Red Bell Pepper

1 small Zucchini

1/2 small Red Onion

1 cup Spinach

1 tsp Olive Oil

1 tsp Turmeric Powder

Pinch Black Pepper

1/2 tsp Garlic Powder

Pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a drizzle of olive oil, a pinch of salt, and black pepper, then spread them out on the baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and lightly caramelized.

  • 4

    While the vegetables are roasting, drain and press the tofu to remove excess moisture, then crumble it into a bowl.

  • 5

    Add turmeric powder, garlic powder, nutritional yeast, and an extra pinch of salt and pepper to the crumbled tofu. Mix thoroughly to ensure the tofu is evenly coated with the spices.

  • 6

    Heat a non-stick skillet over medium heat. If needed, add a few drops of olive oil.

  • 7

    Add the spiced tofu to the skillet and cook for 5-7 minutes, stirring occasionally to achieve a scramble-like texture.

  • 8

    Once the vegetables are roasted, fold them and a cup of fresh spinach into the tofu scramble, allowing the spinach to wilt slightly.

  • 9

    Taste and adjust seasonings as needed, then serve warm.

Hearty Turmeric Tofu Scramble with Roasted Vegetables

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

Hearty Turmeric Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Turmeric Tofu Scramble with Roasted Vegetables

Savor a vibrant, protein-packed tofu scramble infused with warm turmeric and enriched with a medley of roasted vegetables. This dish combines a hearty base of firm tofu and nutritional yeast with caramelized bell peppers, zucchini, and red onions, finished with a handful of tender spinach. A drizzle of olive oil and a blend of aromatic spices elevate this clean, satisfying meal perfect for any time of day.

NUTRITION

494kcal
Protein
41.7g
Fat
22.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

2 tbsp Nutritional Yeast

1 medium Red Bell Pepper

1 small Zucchini

1/2 small Red Onion

1 cup Spinach

1 tsp Olive Oil

1 tsp Turmeric Powder

Pinch Black Pepper

1/2 tsp Garlic Powder

Pinch Salt

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a drizzle of olive oil, a pinch of salt, and black pepper, then spread them out on the baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and lightly caramelized.

  • 4

    While the vegetables are roasting, drain and press the tofu to remove excess moisture, then crumble it into a bowl.

  • 5

    Add turmeric powder, garlic powder, nutritional yeast, and an extra pinch of salt and pepper to the crumbled tofu. Mix thoroughly to ensure the tofu is evenly coated with the spices.

  • 6

    Heat a non-stick skillet over medium heat. If needed, add a few drops of olive oil.

  • 7

    Add the spiced tofu to the skillet and cook for 5-7 minutes, stirring occasionally to achieve a scramble-like texture.

  • 8

    Once the vegetables are roasted, fold them and a cup of fresh spinach into the tofu scramble, allowing the spinach to wilt slightly.

  • 9

    Taste and adjust seasonings as needed, then serve warm.