YOUR SOLIN GENERATED RECIPE
Zesty Herb Tofu Scramble with Roasted Vegetables
Pan-seared crumbled tofu infused with vibrant turmeric and fresh herbs, paired with oven-roasted zucchini and peppers for a savory, colorful meal.
INGREDIENTS
16 oz Firm tofu
2 tbsp Nutritional yeast
1 cup Bell pepper
1 cup Zucchini
0.25 cup Red onion
1 tsp Olive oil
0.5 tsp Ground turmeric
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
1 tsp Lemon juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced bell pepper and sliced zucchini with a light mist of oil and roast for 15 minutes until tender and slightly browned.
While the vegetables roast, drain the tofu and press it firmly between paper towels to remove as much excess moisture as possible.
Heat the olive oil in a large non-stick skillet over medium heat and sauté the diced red onion until it becomes translucent.
Crumble the pressed tofu into the skillet using your hands and stir in the nutritional yeast, turmeric, sea salt, and black pepper.
Cook the tofu for 5 to 7 minutes, stirring occasionally, until the moisture has evaporated and the scramble is heated through.
Fold the roasted vegetables into the tofu mixture and finish the dish with a squeeze of fresh lemon juice and chopped parsley.