NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

0.5 cup Black beans

2 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.25 tsp Avocado oil

0.5 cup Red bell pepper

1 cup Kale

0.25 cup Red onion

0.25 tsp Turmeric

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Dice the red bell pepper and red onion into bite-sized pieces, then roast for 15 minutes until the edges are golden and tender.

• 3

  While the vegetables roast, drain the extra-firm tofu and press it firmly between paper towels to remove as much water as possible.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 5

  Crumble the tofu into the skillet using your hands or a fork to create various sized pieces similar to scrambled eggs.

• 6

  Sprinkle the turmeric, garlic powder, sea salt, black pepper, and nutritional yeast over the tofu, stirring constantly for 5 minutes until the tofu is heated through and evenly yellow.

• 7

  Stir in the rinsed black beans and chopped kale, cooking for another 3 minutes until the kale is wilted and the beans are hot.

• 8

  Remove the roasted peppers and onions from the oven and fold them gently into the tofu scramble.

• 9

  Transfer the scramble to a bowl and garnish with hemp seeds for a final boost of protein and a nutty crunch.