YOUR SOLIN GENERATED RECIPE
Tofu Scramble with Roasted Vegetables
Sautéed crumbled tofu tossed with vibrant roasted peppers and hearty black beans, finished with a sprinkle of nutty hemp hearts for a savory breakfast scramble.
INGREDIENTS
5 oz firm tofu
0.5 cup black beans
0.25 cup nutritional yeast
0.5 tbsp hemp hearts
1 cup fresh spinach
0.5 cup bell pepper
0.25 cup red onion
0.5 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
Dice the bell pepper and red onion into small, uniform pieces.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the peppers and onions to the pan, sautéing for 5-7 minutes until they are tender and slightly charred to mimic a roasted flavor.
Drain the firm tofu and use your hands to crumble it directly into the skillet with the vegetables.
Stir in the ground turmeric, garlic powder, sea salt, and black pepper until the tofu is evenly coated and yellow.
Add the black beans and nutritional yeast, stirring constantly for 3-4 minutes to heat through and allow the flavors to meld.
Fold in the fresh spinach and cook just until the leaves have wilted into the scramble.
Transfer the scramble to a plate and garnish with the hemp hearts before serving hot.