Name: Loaded Tofu Scramble with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Extra firm tofu; 0.25 cup Black beans; 3 tbsp Nutritional yeast; 1 cup Bell pepper; 0.5 cup Red onion; 1 cup Baby spinach; 0 tbsp Hemp hearts; 0 tsp Olive oil; 0.25 tsp Turmeric; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Loaded 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

Loaded Tofu Scramble with Roasted Vegetables

Pan-seared crumbled tofu tossed with savory nutritional yeast and black beans, served alongside vibrant roasted bell peppers and onions for a satisfying, protein-packed start.

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NUTRITION

Protein

48.9g

Fat

19.7g

Carbs

43.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra firm tofu

0.25 cup Black beans

3 tbsp Nutritional yeast

1 cup Bell pepper

0.5 cup Red onion

1 cup Baby spinach

0 tbsp Hemp hearts

0 tsp Olive oil

0.25 tsp Turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and toss sliced bell peppers and onions with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
2
Roast the vegetables for 18 minutes until they are tender and show vibrant charred edges.
3
Heat a non-stick skillet over medium heat and crumble the drained tofu directly into the pan using your hands or a spatula.
4
Add the nutritional yeast, turmeric, garlic powder, and black beans to the skillet, stirring to coat the tofu evenly.
5
Sauté the mixture for 6 minutes until the tofu is heated through and the flavors have melded together.
6
Stir in the baby spinach and cook for 1 minute until the leaves are just wilted.
7
Serve the tofu scramble topped with roasted vegetables and a sprinkle of hemp hearts for a nutty finish.