Name: Southwest Tofu Scramble with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Firm tofu; 0.5 cup Black beans; 3 tbsp Nutritional yeast; 0.5 medium Russet potato; 0.25 cup Sweet corn; 0.5 cup Cherry tomatoes; 1 tsp Extra virgin olive oil; 0.25 tsp Ground turmeric; 0.5 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

Southwest Tofu Scramble with Roasted Potatoes

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

YOUR SOLIN GENERATED RECIPE

Southwest Tofu Scramble with Roasted Potatoes

Crispy roasted potatoes paired with a savory tofu scramble featuring protein-packed black beans and sweet corn, finished with a burst of aromatic cilantro and fresh tomatoes.

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NUTRITION

Protein

43.3g

Fat

20.4g

Carbs

60.9g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm tofu

0.5 cup Black beans

3 tbsp Nutritional yeast

0.5 medium Russet potato

0.25 cup Sweet corn

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Ground turmeric

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 400°F. Toss cubed potatoes with half the oil and a pinch of salt; roast for 20 minutes until golden.
2
Press tofu to remove excess moisture, then crumble into a bowl.
3
Heat remaining oil in a skillet over medium heat. Add crumbled tofu, turmeric, cumin, salt, and pepper.
4
Stir in nutritional yeast, black beans, and corn. Sauté for 7 minutes until the tofu is slightly browned and fragrant.
5
Fold in the cherry tomatoes and cook for 2 minutes until softened.
6
Serve the scramble alongside the roasted potatoes and garnish with fresh cilantro.