Name: Hearty Tofu Scramble with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz firm tofu; 0.5 cup black beans; 1 cup bell pepper; 0.5 cup red onion; 1 cup baby spinach; 2 tbsp nutritional yeast; 0.25 tsp avocado oil; 0.25 tsp turmeric; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Hearty Tofu Scramble with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Hearty Tofu Scramble with Roasted Vegetables

Pan-seared crumbled tofu and black beans tossed with vibrant roasted peppers and onions for a savory, protein-packed breakfast that is incredibly satisfying.

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NUTRITION

Protein

39.1g

Fat

14.6g

Carbs

48.3g

SERVINGS

1 serving

INGREDIENTS

6 oz firm tofu

0.5 cup black beans

1 cup bell pepper

0.5 cup red onion

1 cup baby spinach

2 tbsp nutritional yeast

0.25 tsp avocado oil

0.25 tsp turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced bell peppers and red onion with 0.5 tsp of avocado oil and roast for 15 minutes until tender and slightly charred.
3
While the vegetables roast, press the firm tofu between paper towels to remove excess moisture and crumble it into a bowl using your hands.
4
Heat the remaining 0.5 tsp of avocado oil in a large non-stick skillet over medium heat.
5
Add the crumbled tofu, turmeric, garlic powder, sea salt, and black pepper to the skillet, sautéing for 5-7 minutes until the tofu is slightly golden.
6
Stir in the rinsed black beans, nutritional yeast, and the roasted vegetables from the oven, cooking for 2-3 minutes until everything is heated through.
7
Fold in the baby spinach at the very end until just wilted and serve the scramble immediately.