Savory Tofu Scramble with Roasted Vegetables

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

Savory Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Tofu Scramble with Roasted Vegetables

Enjoy a vibrant, plant-powered scramble featuring extra-firm tofu melded with hearty black beans and a sprinkle of nutritional yeast for a cheesy, savory depth. Roasted red bell pepper and zucchini bring a caramelized, slightly sweet flavor, while fresh spinach adds a pop of color and nutrition. Perfectly spiced with turmeric, garlic powder, and black pepper, this dish is a delicious all-day protein-packed option.

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NUTRITION

505kcal
Protein
43g
Fat
19.2g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1/2 cup Black Beans (canned, drained)

2 tbsp Nutritional Yeast

1 medium Red Bell Pepper

1 small Zucchini

1 cup Spinach

1 tsp Olive Oil

1 tsp Turmeric

1 tsp Garlic Powder

1/2 tsp Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat the oven to 400°F. Chop the red bell pepper and zucchini into bite-sized pieces and toss them with a drizzle of olive oil, turmeric, garlic powder, salt, and black pepper. Spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and slightly charred.

  • 3

    While the vegetables roast, drain and press the tofu to remove excess water. Crumble the tofu into a bowl to resemble scrambled eggs.

  • 4

    Heat a non-stick skillet over medium heat. Add the crumbled tofu and cook for 3-4 minutes, stirring occasionally.

  • 5

    Gently fold in the black beans and roasted vegetables, and sprinkle the nutritional yeast over the mixture. Continue cooking for another 2 minutes, allowing the flavors to meld.

  • 6

    Just before removing from heat, stir in the fresh spinach and let it wilt from the residual warmth.

  • 7

    Taste and adjust seasonings if necessary, then serve warm as a hearty breakfast, lunch, or dinner.

Savory Tofu Scramble with Roasted Vegetables

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

Savory Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Tofu Scramble with Roasted Vegetables

Enjoy a vibrant, plant-powered scramble featuring extra-firm tofu melded with hearty black beans and a sprinkle of nutritional yeast for a cheesy, savory depth. Roasted red bell pepper and zucchini bring a caramelized, slightly sweet flavor, while fresh spinach adds a pop of color and nutrition. Perfectly spiced with turmeric, garlic powder, and black pepper, this dish is a delicious all-day protein-packed option.

NUTRITION

505kcal
Protein
43g
Fat
19.2g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1/2 cup Black Beans (canned, drained)

2 tbsp Nutritional Yeast

1 medium Red Bell Pepper

1 small Zucchini

1 cup Spinach

1 tsp Olive Oil

1 tsp Turmeric

1 tsp Garlic Powder

1/2 tsp Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat the oven to 400°F. Chop the red bell pepper and zucchini into bite-sized pieces and toss them with a drizzle of olive oil, turmeric, garlic powder, salt, and black pepper. Spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and slightly charred.

  • 3

    While the vegetables roast, drain and press the tofu to remove excess water. Crumble the tofu into a bowl to resemble scrambled eggs.

  • 4

    Heat a non-stick skillet over medium heat. Add the crumbled tofu and cook for 3-4 minutes, stirring occasionally.

  • 5

    Gently fold in the black beans and roasted vegetables, and sprinkle the nutritional yeast over the mixture. Continue cooking for another 2 minutes, allowing the flavors to meld.

  • 6

    Just before removing from heat, stir in the fresh spinach and let it wilt from the residual warmth.

  • 7

    Taste and adjust seasonings if necessary, then serve warm as a hearty breakfast, lunch, or dinner.