NUTRITION

SERVINGS

INGREDIENTS

9.5 oz Firm tofu

0.5 tsp Olive oil

0.5 cup Red bell pepper

0.5 cup Zucchini

2 tbsp Nutritional yeast

1 tbsp Hemp hearts

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

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

• 2

  Dice the red bell pepper and zucchini into small, uniform bite-sized pieces.

• 3

  Toss the diced vegetables on the baking sheet with 1 teaspoon of olive oil, sea salt, and black pepper.

• 4

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

• 5

  While vegetables roast, drain the tofu and press it firmly between paper towels to remove as much moisture as possible.

• 6

  Crumble the tofu into a bowl using your hands or a fork until it reaches a texture similar to scrambled eggs.

• 7

  Heat the remaining teaspoon of olive oil in a large non-stick skillet over medium heat.

• 8

  Add the crumbled tofu to the skillet along with the turmeric, garlic powder, onion powder, and nutritional yeast.

• 9

  Sauté the tofu for 5-7 minutes, stirring frequently, until it is heated through and develops a golden color.

• 10

  Stir the roasted vegetables and baby spinach into the skillet, cooking for 1-2 minutes until the spinach is just wilted.

• 11

  Transfer the scramble to a plate and sprinkle with hemp hearts before serving warm.