YOUR SOLIN GENERATED RECIPE
Turmeric Tofu Scramble with Roasted Vegetables
Pan-seared crumbled tofu infused with golden turmeric and nutritional yeast, served alongside vibrant roasted bell peppers and wilted spinach for a savory, earthy start.
INGREDIENTS
16 oz Firm Tofu
2 tbsp Nutritional Yeast
0.5 tbsp Extra Virgin Olive Oil
1 cup Red Bell Pepper
0.25 cup Red Onion
1 cup Baby Spinach
0.5 tsp Ground Turmeric
0.25 tsp Garlic Powder
0.25 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced red bell pepper and red onion with a tiny drizzle of olive oil and a pinch of salt, then roast for 15 minutes until tender.
While the vegetables roast, drain the tofu and use your hands to crumble it into bite-sized pieces in a medium bowl.
Heat the remaining olive oil in a large non-stick skillet over medium heat.
Add the crumbled tofu to the skillet and cook for 5-7 minutes, stirring occasionally to allow moisture to evaporate.
Sprinkle the turmeric, nutritional yeast, garlic powder, sea salt, and black pepper over the tofu and stir until every piece is vibrant and yellow.
Add the baby spinach to the skillet and toss for 1 minute until the leaves are just wilted.
Remove the roasted peppers and onions from the oven and fold them into the tofu scramble or serve them on the side for a complete breakfast.