NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

3 tbsp Nutritional yeast

0.25 cup Black beans

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tsp Olive oil

0.25 tsp Turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, diced red bell pepper, and sliced zucchini on the baking sheet, tossing them with the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the vegetables in the oven for 15-20 minutes until they are tender and show slight golden-brown charred edges.

• 4

  While the vegetables roast, drain the firm tofu and crumble it into a non-stick skillet using your hands or a fork over medium heat.

• 5

  Add the nutritional yeast, turmeric, garlic powder, rinsed black beans, and the remaining salt and pepper to the skillet.

• 6

  Cook the tofu mixture for 5-7 minutes, stirring frequently, until the tofu is heated through and has absorbed the golden color of the turmeric.

• 7

  Remove the roasted vegetables from the oven and divide them into bowls, topping each portion with the zesty tofu scramble.

• 8

  Garnish with freshly chopped cilantro and serve while hot.