Scrambled Tofu with Roasted Vegetables

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

Scrambled Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Scrambled Tofu with Roasted Vegetables

Oven-roasted vegetables tossed with savory, turmeric-stained crumbled tofu for a protein-packed scramble featuring caramelized edges and bright garden flavors.

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NUTRITION

578kcal
Protein
54.2g
Fat
27.8g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

16 oz firm tofu

2 tbsp nutritional yeast

0.5 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 medium red bell pepper

1 medium zucchini

0.5 cup red onion

1 cup fresh baby spinach

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PREPARATION

  • 1

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

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces and spread them across the baking sheet.

  • 3

    Drizzle the vegetables with the olive oil, sea salt, and black pepper, tossing well to ensure even coating.

  • 4

    Roast the vegetables for 18-20 minutes until they are tender and show golden, caramelized edges.

  • 5

    While the veggies roast, drain the tofu and crumble it into a bowl using your hands or a fork to achieve a scramble-like texture.

  • 6

    Stir the nutritional yeast, ground turmeric, and garlic powder into the crumbled tofu until it is evenly stained yellow.

  • 7

    Heat a large non-stick skillet over medium heat and add the seasoned tofu, cooking for 5-8 minutes while stirring occasionally to remove excess moisture.

  • 8

    Once the tofu is heated through and slightly firm, fold in the roasted vegetables and fresh baby spinach, stirring for 1-2 minutes until the spinach is just wilted.

Scrambled Tofu with Roasted Vegetables

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

Scrambled Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Scrambled Tofu with Roasted Vegetables

Oven-roasted vegetables tossed with savory, turmeric-stained crumbled tofu for a protein-packed scramble featuring caramelized edges and bright garden flavors.

NUTRITION

578kcal
Protein
54.2g
Fat
27.8g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

16 oz firm tofu

2 tbsp nutritional yeast

0.5 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 medium red bell pepper

1 medium zucchini

0.5 cup red onion

1 cup fresh baby spinach

PREPARATION

  • 1

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

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces and spread them across the baking sheet.

  • 3

    Drizzle the vegetables with the olive oil, sea salt, and black pepper, tossing well to ensure even coating.

  • 4

    Roast the vegetables for 18-20 minutes until they are tender and show golden, caramelized edges.

  • 5

    While the veggies roast, drain the tofu and crumble it into a bowl using your hands or a fork to achieve a scramble-like texture.

  • 6

    Stir the nutritional yeast, ground turmeric, and garlic powder into the crumbled tofu until it is evenly stained yellow.

  • 7

    Heat a large non-stick skillet over medium heat and add the seasoned tofu, cooking for 5-8 minutes while stirring occasionally to remove excess moisture.

  • 8

    Once the tofu is heated through and slightly firm, fold in the roasted vegetables and fresh baby spinach, stirring for 1-2 minutes until the spinach is just wilted.