NUTRITION

SERVINGS

INGREDIENTS

16 oz Firm tofu

2 tbsp Nutritional yeast

1 tsp Turmeric powder

0.5 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 cup Red bell pepper

1 cup Zucchini

1 cup Kale

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 bite-sized pieces, place them on the baking sheet, and drizzle with half of the olive oil.

• 3

  Roast the vegetables in the oven for 15 minutes until they are tender and slightly browned.

• 4

  While the vegetables roast, drain the firm tofu and crumble it into a large non-stick skillet over medium heat with the remaining olive oil.

• 5

  Add the turmeric, nutritional yeast, garlic powder, sea salt, and black pepper to the skillet, stirring frequently to ensure the tofu is evenly coated and yellow.

• 6

  Roughly chop the kale and add it to the skillet, sautéing for 3 minutes until the leaves are bright green and wilted.

• 7

  Remove the roasted vegetables from the oven and fold them into the tofu scramble, mixing gently to combine.

• 8

  Serve the scramble immediately in a bowl while steaming hot.