Name: Tofu Scramble with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz firm tofu; 1 cup bell pepper; 1 cup zucchini; 0.5 cup red onion; 0.25 tsp olive oil; 1.5 tbsp nutritional yeast; 0.5 tsp turmeric; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Tofu Scramble with Roasted Vegetables

Oven-roasted garden vegetables tossed with protein-rich crumbled tofu and aromatic turmeric for a vibrant, savory breakfast that is incredibly satisfying.

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NUTRITION

Protein

32.1g

Fat

16.5g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

7 oz firm tofu

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

0.25 tsp olive oil

1.5 tbsp nutritional yeast

0.5 tsp turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss diced bell peppers, zucchini, and red onion with olive oil, salt, and pepper on the prepared sheet.
3
Roast the vegetables for 15-20 minutes until tender and slightly charred around the edges.
4
While vegetables roast, crumble the pressed tofu into a non-stick skillet over medium heat.
5
Stir in the nutritional yeast, turmeric, and garlic powder, cooking for 5-7 minutes until the tofu is heated through and takes on a golden hue.
6
Fold the roasted vegetables into the tofu scramble and garnish with fresh parsley before serving.