YOUR SOLIN GENERATED RECIPE
Zesty Crumbled Tofu Scramble with Roasted Vegetables
Sautéed crumbled tofu seasoned with golden turmeric and nutritional yeast, served alongside oven-roasted bell peppers and crisp broccoli for a vibrant, savory start to your day.
INGREDIENTS
10 oz Extra firm tofu
1 cup Red bell pepper
1 cup Broccoli florets
0.25 tbsp Extra virgin olive oil
2 tbsp Nutritional yeast
0.25 tsp Ground turmeric
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lemon juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the chopped red bell peppers and broccoli florets with half of the olive oil and a pinch of sea salt on the prepared sheet.
Roast the vegetables for 15-20 minutes until they are tender and showing slight caramelized edges.
While the vegetables roast, press the tofu to remove excess moisture and crumble it into small pieces using your hands or a fork.
Heat the remaining olive oil in a large non-stick skillet over medium heat and add the crumbled tofu.
Stir in the nutritional yeast, ground turmeric, garlic powder, sea salt, and black pepper, cooking for 5-7 minutes until the tofu is heated through and slightly golden.
Finish the scramble by stirring in the fresh lemon juice for a bright, zesty flavor.
Plate the savory tofu scramble alongside the roasted vegetables and serve immediately.