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

A vibrant and hearty tofu scramble loaded with roasted red bell pepper, fresh spinach, and caramelized onions, infused with nutritional yeast and spices for a savory, egg-free alternative that's perfect for any meal of the day.

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NUTRITION

369kcal
Protein
31.7g
Fat
18.3g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1 medium Red Bell Pepper

1 cup Baby Spinach

1/2 small Yellow Onion

1 tsp Olive Oil

2 tbsp Nutritional Yeast

1/4 tsp Turmeric

Pinch of Black Salt (Kala Namak)

Pinch of Black Pepper

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then crumble it into bite-sized pieces.

  • 2

    Dice the red bell pepper and thinly slice the half yellow onion. Set aside the baby spinach.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Sauté the onion until softened and translucent, about 3 minutes.

  • 4

    Add the diced red bell pepper and cook for another 2 minutes until slightly tender.

  • 5

    Add the crumbled tofu to the skillet, stirring to combine with the vegetables.

  • 6

    Sprinkle in the turmeric, black salt, and black pepper, stirring well to distribute the spices evenly.

  • 7

    Fold in the baby spinach and nutritional yeast, continuing to cook and stirring frequently until the spinach wilts and the tofu is heated through, about 3-4 minutes.

  • 8

    Taste and adjust seasonings if needed, then serve warm.

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

A vibrant and hearty tofu scramble loaded with roasted red bell pepper, fresh spinach, and caramelized onions, infused with nutritional yeast and spices for a savory, egg-free alternative that's perfect for any meal of the day.

NUTRITION

369kcal
Protein
31.7g
Fat
18.3g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1 medium Red Bell Pepper

1 cup Baby Spinach

1/2 small Yellow Onion

1 tsp Olive Oil

2 tbsp Nutritional Yeast

1/4 tsp Turmeric

Pinch of Black Salt (Kala Namak)

Pinch of Black Pepper

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then crumble it into bite-sized pieces.

  • 2

    Dice the red bell pepper and thinly slice the half yellow onion. Set aside the baby spinach.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Sauté the onion until softened and translucent, about 3 minutes.

  • 4

    Add the diced red bell pepper and cook for another 2 minutes until slightly tender.

  • 5

    Add the crumbled tofu to the skillet, stirring to combine with the vegetables.

  • 6

    Sprinkle in the turmeric, black salt, and black pepper, stirring well to distribute the spices evenly.

  • 7

    Fold in the baby spinach and nutritional yeast, continuing to cook and stirring frequently until the spinach wilts and the tofu is heated through, about 3-4 minutes.

  • 8

    Taste and adjust seasonings if needed, then serve warm.