YOUR SOLIN GENERATED RECIPE
Savory Tofu Scramble with Roasted Vegetables
Protein-packed tofu and whisked eggs scrambled with savory smoked salmon and vibrant roasted vegetables for a hearty, golden-hued breakfast feast.
INGREDIENTS
12 oz Firm tofu
2 large Eggs
3 oz Smoked salmon
1 tbsp Extra virgin olive oil
1 cup Red bell pepper
1 cup Baby spinach
0.25 cup Red onion
2 tbsp Nutritional yeast
0.5 tsp Turmeric
0.5 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 half of the olive oil and roast for 15 minutes until tender.
While the vegetables roast, press the tofu to remove excess moisture and crumble it into bite-sized pieces.
Whisk the eggs in a small bowl until the yolks and whites are fully combined.
Heat the remaining olive oil in a large skillet over medium heat and add the crumbled tofu and turmeric, stirring until the tofu is evenly golden.
Pour the whisked eggs into the skillet with the tofu and fold gently with a spatula until the eggs are softly set.
Stir in the roasted vegetables, smoked salmon, baby spinach, and nutritional yeast.
Season with garlic powder, sea salt, and black pepper, continuing to cook just until the spinach has wilted and the salmon is warmed through.