YOUR SOLIN GENERATED RECIPE
Tofu Scramble with Roasted Vegetables
Pan-seared extra firm tofu crumbled with roasted bell peppers and hearty black beans, seasoned with golden turmeric for a savory and satisfying morning scramble.
INGREDIENTS
12 oz extra firm tofu
0.5 cup black beans
2 tbsp nutritional yeast
1 cup bell pepper
0.5 cup red onion
1 cup baby spinach
2 tsp extra virgin olive oil
0.25 tsp ground turmeric
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat the oven to 400°F and toss the diced bell peppers and red onions with one teaspoon of olive oil on a baking sheet.
Roast the vegetables for 15 minutes until they are tender and develop slightly charred, caramelized edges.
Press the extra firm tofu to remove excess moisture, then crumble it into small pieces using a fork or your hands.
Heat the remaining teaspoon of olive oil in a large skillet over medium heat and add the crumbled tofu and rinsed black beans.
Stir in the nutritional yeast, turmeric, garlic powder, sea salt, and black pepper, cooking for 5 minutes until the tofu is a vibrant golden color.
Fold in the roasted vegetables and baby spinach, sautéing for one more minute until the greens are wilted, and serve immediately.