YOUR SOLIN GENERATED RECIPE
Savory Tofu Scramble with Roasted Vegetables
Pan-seared tofu crumbled with vibrant turmeric and nutritional yeast, served alongside a medley of oven-roasted bell peppers and zucchini for a satisfying, savory crunch.
INGREDIENTS
12 oz Firm tofu
0.25 cup Black beans
3 tbsp Nutritional yeast
0.5 tbsp Extra virgin olive oil
0.5 cup Red bell pepper
0.5 cup Zucchini
2 cups Fresh baby spinach
0.25 tsp Ground turmeric
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced red bell pepper and zucchini with half of the olive oil and a pinch of salt and pepper; roast for 15-20 minutes until tender and slightly charred.
While the vegetables roast, drain the tofu and press it firmly between paper towels to remove as much moisture as possible.
Heat the remaining olive oil in a large non-stick skillet over medium heat.
Crumble the tofu into the skillet using your hands or a fork to create bite-sized pieces.
Add the black beans, nutritional yeast, turmeric, garlic powder, onion powder, sea salt, and black pepper to the skillet.
Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and begins to turn golden.
Fold in the baby spinach and cook for 1-2 minutes until just wilted.
Transfer the tofu scramble to a plate, top with the roasted vegetables, and garnish with fresh parsley.