NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

3 tbsp nutritional yeast

0.25 cup canned black beans

0.5 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

0 tsp extra virgin olive oil

0.5 tsp ground turmeric

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 small baking sheet with parchment paper.

• 2

  Dice the red bell pepper and red onion, then roast them for 15 minutes until they are tender and slightly charred.

• 3

  While the vegetables roast, drain the extra firm tofu and press it firmly between paper towels to remove as much moisture as possible.

• 4

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

• 5

  Crumble the tofu into the skillet using your hands or a fork until it reaches a consistency similar to scrambled eggs.

• 6

  Stir in the turmeric, garlic powder, sea salt, and black pepper, ensuring the tofu is evenly colored and seasoned.

• 7

  Add the nutritional yeast and rinsed black beans to the pan, cooking for 4 minutes while stirring frequently.

• 8

  Incorporate the roasted peppers and onions into the tofu mixture.

• 9

  Add the baby spinach and cook for 1 minute, or just until the leaves have wilted into the scramble.

• 10

  Transfer to a plate and serve immediately for a high-protein, plant-powered start to the day.