NUTRITION

SERVINGS

INGREDIENTS

250g Firm Tofu

2 tbsp Nutritional Yeast

1/2 cup Canned Chickpeas

1 medium Sweet Potato

2 cups Baby Spinach

1 medium Red Bell Pepper

1/2 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Turmeric

PREPARATION

• 1

  Preheat the oven to 400°F. Peel and cube the sweet potato into bite-sized pieces, toss with olive oil, salt, and pepper, and spread them on a baking sheet.

• 2

  Roast the sweet potatoes for 20-25 minutes until tender and slightly crispy, stirring halfway through.

• 3

  Drain and press the tofu to remove excess water. Crumble it into a bowl.

• 4

  Dice the red bell pepper and half an onion, then mince the garlic.

• 5

  In a non-stick skillet, heat a small drizzle of oil over medium heat. Add the onions and garlic, sauté for 2-3 minutes until softened.

• 6

  Add the red bell pepper, crumbled tofu, and turmeric to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tofu begins to crisp on the edges.

• 7

  Stir in the chickpeas and nutritional yeast, gently mixing to combine. Cook for an additional 2 minutes to heat through.

• 8

  Fold in the baby spinach and allow it to wilt slightly in the warm scramble.

• 9

  Once the sweet potatoes are roasted and the scramble is well combined, serve them together on a plate.

• 10

  Enjoy your colorful, protein-packed, and flavorful meal!