YOUR SOLIN GENERATED RECIPE
Savory Tofu Scramble with Roasted Vegetables
Crumbled extra-firm tofu sautéed with nutritional yeast and fresh spinach, served alongside vibrant oven-roasted bell peppers and zucchini for a colorful, protein-packed morning meal.
INGREDIENTS
14 oz extra firm tofu
3 tbsp nutritional yeast
1 cup fresh spinach
0.5 cup red bell pepper
0.5 cup zucchini
2 tsp extra virgin olive oil
0.25 tsp turmeric
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Dice the red bell pepper and zucchini into bite-sized pieces and toss them on the baking sheet with one teaspoon of olive oil and a pinch of the sea salt.
Roast the vegetables for 15 to 20 minutes until they are tender and show slight caramelized edges.
While the vegetables roast, press the extra firm tofu between paper towels to remove excess moisture and crumble it into a bowl using your hands.
Heat the remaining teaspoon of olive oil in a large non-stick skillet over medium heat.
Add the crumbled tofu, turmeric, garlic powder, remaining sea salt, and black pepper to the skillet and sauté for 5 to 7 minutes until the tofu is heated through.
Fold in the nutritional yeast and fresh spinach, stirring constantly for about 2 minutes until the spinach is completely wilted and the tofu is golden.
Transfer the savory tofu scramble to a plate and serve immediately with the roasted vegetables on the side.