Name: Southwestern Tofu Scramble with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Firm tofu; 0.25 cup Black beans; 2 tbsp Nutritional yeast; 0.5 tsp Extra virgin olive oil; 0.25 cup Red bell pepper; 0.25 cup Red onion; 0.5 tsp Ground cumin; 0.25 tsp Chili powder; 0.13 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 whole Avocado; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Southwestern Tofu Scramble with Avocado

Sautéed crumbled tofu tossed with smoky cumin and black beans, finished with creamy avocado for a vibrant plant-based meal.

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NUTRITION

Protein

40.2g

Fat

22.5g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

12 oz Firm tofu

0.25 cup Black beans

2 tbsp Nutritional yeast

0.5 tsp Extra virgin olive oil

0.25 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Ground cumin

0.25 tsp Chili powder

0.13 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 whole Avocado

1 tbsp Fresh cilantro

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PREPARATION

1
Drain the tofu and pat it dry with a paper towel to remove excess moisture.
2
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
3
Add the diced red onion and red bell pepper, sautéing for 3-4 minutes until they begin to soften.
4
Crumble the tofu into the skillet using your hands or a fork, creating bite-sized pieces.
5
Stir in the black beans, nutritional yeast, cumin, chili powder, turmeric, sea salt, and black pepper.
6
Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
7
Serve the scramble warm, topped with the sliced avocado and fresh cilantro.