Name: Scrambled Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz firm tofu; 3 tbsp nutritional yeast; 0.5 tbsp extra virgin olive oil; 1 cup red bell pepper; 0.5 cup zucchini; 0.25 tsp ground turmeric; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Scrambled Tofu with Roasted Vegetables

Pan-seared crumbled tofu infused with golden turmeric and savory nutritional yeast, served alongside a medley of crisp-tender roasted bell peppers and zucchini.

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NUTRITION

Protein

46.2g

Fat

26.8g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

14 oz firm tofu

3 tbsp nutritional yeast

0.5 tbsp extra virgin olive oil

1 cup red bell pepper

0.5 cup zucchini

0.25 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and toss bell peppers and zucchini with half the olive oil.
2
Roast vegetables on a parchment-lined tray for 15-20 minutes until tender and slightly charred.
3
Press tofu to remove moisture and crumble into a non-stick skillet with the remaining oil.
4
Add nutritional yeast, turmeric, garlic powder, sea salt, and black pepper to the skillet.
5
Sauté over medium heat for 5-7 minutes until the tofu is heated through and lightly golden.
6
Serve the savory tofu scramble topped with the roasted vegetable medley.