Fluffy Turmeric Tofu Scramble with Roasted Vegetables

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

Fluffy Turmeric Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Turmeric Tofu Scramble with Roasted Vegetables

Enjoy a vibrant, protein-packed tofu scramble infused with warm turmeric and aromatic spices, tossed with roasted red bell pepper, zucchini, and baby spinach. This dish combines a hearty tofu base with the natural sweetness of chickpeas and veggies for a filling yet light meal.

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NUTRITION

471kcal
Protein
35.3g
Fat
18.1g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Chickpeas

1 medium Red Bell Pepper

1/2 cup Zucchini

1 cup Baby Spinach

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Turmeric

1/2 tsp Cumin

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Press the tofu to remove excess water and crumble it into bite-sized pieces.

  • 2

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 3

    Sauté the diced red onion until softened, then add the crumbled tofu.

  • 4

    Sprinkle in turmeric, cumin, and garlic powder and stir to evenly coat the tofu.

  • 5

    Add chopped red bell pepper, zucchini slices, and chickpeas to the skillet; cook for about 5 minutes until the vegetables begin to soften.

  • 6

    Fold in the baby spinach and allow it to wilt, stirring gently to combine all ingredients.

  • 7

    Taste and season with salt and pepper as needed, then serve warm.

Fluffy Turmeric Tofu Scramble with Roasted Vegetables

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

Fluffy Turmeric Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Turmeric Tofu Scramble with Roasted Vegetables

Enjoy a vibrant, protein-packed tofu scramble infused with warm turmeric and aromatic spices, tossed with roasted red bell pepper, zucchini, and baby spinach. This dish combines a hearty tofu base with the natural sweetness of chickpeas and veggies for a filling yet light meal.

NUTRITION

471kcal
Protein
35.3g
Fat
18.1g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Chickpeas

1 medium Red Bell Pepper

1/2 cup Zucchini

1 cup Baby Spinach

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Turmeric

1/2 tsp Cumin

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Press the tofu to remove excess water and crumble it into bite-sized pieces.

  • 2

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 3

    Sauté the diced red onion until softened, then add the crumbled tofu.

  • 4

    Sprinkle in turmeric, cumin, and garlic powder and stir to evenly coat the tofu.

  • 5

    Add chopped red bell pepper, zucchini slices, and chickpeas to the skillet; cook for about 5 minutes until the vegetables begin to soften.

  • 6

    Fold in the baby spinach and allow it to wilt, stirring gently to combine all ingredients.

  • 7

    Taste and season with salt and pepper as needed, then serve warm.