NUTRITION

SERVINGS

INGREDIENTS

7 oz extra firm tofu

2 tbsp nutritional yeast

2 tbsp hummus

1 cup broccoli florets

1 medium red bell pepper

1 cup baby spinach

0.25 tbsp extra virgin olive oil

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell pepper with olive oil and a pinch of sea salt.

• 3

  Roast the vegetables for 18 minutes until the broccoli edges are crispy and the peppers are tender.

• 4

  While roasting, crumble the pressed extra firm tofu into a large non-stick skillet over medium-high heat.

• 5

  In a small bowl, whisk together the hummus, nutritional yeast, turmeric, garlic powder, and water until a smooth paste forms.

• 6

  Pour the hummus mixture over the tofu and stir constantly for 5 minutes until the tofu is heated through and evenly coated.

• 7

  Fold in the baby spinach and black pepper, cooking for 1 minute until the greens are just wilted.

• 8

  Serve the creamy tofu scramble immediately with the roasted vegetables on the side.