Savory Tofu Scramble with Roasted Vegetables

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

Savory Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Tofu Scramble with Roasted Vegetables

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

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NUTRITION

554kcal
Protein
52.1g
Fat
29.8g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

16 oz firm tofu

2 tbsp nutritional yeast

1 cup bell pepper

1 cup zucchini

2 cups baby spinach

0.5 tbsp extra virgin olive oil

0.5 tsp turmeric powder

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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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 bell pepper and zucchini into bite-sized pieces, then toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

  • 3

    Roast the vegetables for 15-20 minutes, tossing halfway through, until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, drain the firm tofu and pat it thoroughly dry with a clean kitchen towel to ensure a better texture.

  • 5

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

  • 6

    Crumble the tofu directly into the skillet using your hands or a fork to create various-sized crumbles that mimic scrambled eggs.

  • 7

    Sprinkle the turmeric, garlic powder, and nutritional yeast over the tofu, stirring well to coat every piece in a vibrant yellow hue.

  • 8

    Sauté the tofu for 5-7 minutes until heated through and slightly firm, then fold in the baby spinach and cook until just wilted.

  • 9

    Remove from heat and serve the savory scramble alongside the roasted vegetables for a high-protein plant-based start to your day.

Savory Tofu Scramble with Roasted Vegetables

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

Savory Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Tofu Scramble with Roasted Vegetables

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

NUTRITION

554kcal
Protein
52.1g
Fat
29.8g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

16 oz firm tofu

2 tbsp nutritional yeast

1 cup bell pepper

1 cup zucchini

2 cups baby spinach

0.5 tbsp extra virgin olive oil

0.5 tsp turmeric powder

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Dice the bell pepper and zucchini into bite-sized pieces, then toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

  • 3

    Roast the vegetables for 15-20 minutes, tossing halfway through, until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, drain the firm tofu and pat it thoroughly dry with a clean kitchen towel to ensure a better texture.

  • 5

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

  • 6

    Crumble the tofu directly into the skillet using your hands or a fork to create various-sized crumbles that mimic scrambled eggs.

  • 7

    Sprinkle the turmeric, garlic powder, and nutritional yeast over the tofu, stirring well to coat every piece in a vibrant yellow hue.

  • 8

    Sauté the tofu for 5-7 minutes until heated through and slightly firm, then fold in the baby spinach and cook until just wilted.

  • 9

    Remove from heat and serve the savory scramble alongside the roasted vegetables for a high-protein plant-based start to your day.