Egg and Tofu Scramble with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Egg and Tofu Scramble with Roasted Vegetables

A vibrant scramble of crumbled tofu and farm-fresh eggs tossed with oven-roasted zucchini and peppers, finished with a sprinkle of savory nutritional yeast.

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NUTRITION

330kcal
Protein
26.8g
Fat
19.2g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1/4 cup Liquid Egg Whites

3 ounces Firm Tofu, pressed and crumbled

2 teaspoons Olive Oil, divided

1/2 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

2 tablespoons Red Onion, diced

1 tablespoon Nutritional Yeast

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PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini, bell pepper, and red onion with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer and roast for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, press the tofu with a paper towel to remove excess moisture and crumble it into small bite-sized pieces.

  • 5

    In a small bowl, whisk together the whole egg, liquid egg whites, and nutritional yeast until well combined.

  • 6

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

  • 7

    Add the crumbled tofu to the skillet and sauté for 3-4 minutes until the edges are slightly golden.

  • 8

    Stir the roasted vegetables into the skillet with the tofu to combine.

  • 9

    Pour the egg mixture over the tofu and vegetables, stirring gently with a spatula until the eggs are just set and fluffy.

Egg and Tofu Scramble with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Egg and Tofu Scramble with Roasted Vegetables

A vibrant scramble of crumbled tofu and farm-fresh eggs tossed with oven-roasted zucchini and peppers, finished with a sprinkle of savory nutritional yeast.

NUTRITION

330kcal
Protein
26.8g
Fat
19.2g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1/4 cup Liquid Egg Whites

3 ounces Firm Tofu, pressed and crumbled

2 teaspoons Olive Oil, divided

1/2 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

2 tablespoons Red Onion, diced

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini, bell pepper, and red onion with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer and roast for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, press the tofu with a paper towel to remove excess moisture and crumble it into small bite-sized pieces.

  • 5

    In a small bowl, whisk together the whole egg, liquid egg whites, and nutritional yeast until well combined.

  • 6

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

  • 7

    Add the crumbled tofu to the skillet and sauté for 3-4 minutes until the edges are slightly golden.

  • 8

    Stir the roasted vegetables into the skillet with the tofu to combine.

  • 9

    Pour the egg mixture over the tofu and vegetables, stirring gently with a spatula until the eggs are just set and fluffy.