Plant-Based Tofu-Free Scramble with Roasted Vegetables

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

Plant-Based Tofu-Free Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Plant-Based Tofu-Free Scramble with Roasted Vegetables

Sautéed chickpea and lupin flour crumble tossed with vibrant roasted peppers and zucchini for a savory, protein-packed breakfast that is wonderfully fluffy.

Try 7 days free, then $12.99 / mo.

NUTRITION

606kcal
Protein
42.7g
Fat
16.4g
Carbs
81.0g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Chickpea flour

0.33 cup Lupin flour

5 tbsp Nutritional yeast

0.5 cup Black beans

1 tbsp Hemp hearts

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Avocado oil

0.66 cup Water

0.25 tsp Ground turmeric

0.25 tsp Black salt

0.13 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the diced zucchini, red bell pepper, and red onion with a light spray of avocado oil and roast for 15 minutes until tender.

  • 3

    In a medium mixing bowl, whisk together the chickpea flour, lupin flour, nutritional yeast, ground turmeric, black salt, and black pepper.

  • 4

    Slowly pour the water into the dry ingredients, whisking constantly until a smooth, thick batter forms without any lumps.

  • 5

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

  • 6

    Pour the batter into the skillet and allow it to cook undisturbed for about 90 seconds until the edges are set and bubbles form.

  • 7

    Using a silicone spatula, break the mixture into small pieces and scramble gently for 3 to 4 minutes until the texture is firm but still moist.

  • 8

    Fold the roasted vegetables and black beans into the scramble, stirring for 1 minute to heat through.

  • 9

    Plate the scramble immediately and garnish with hemp hearts for an extra boost of clean protein.

Plant-Based Tofu-Free Scramble with Roasted Vegetables

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

Plant-Based Tofu-Free Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Plant-Based Tofu-Free Scramble with Roasted Vegetables

Sautéed chickpea and lupin flour crumble tossed with vibrant roasted peppers and zucchini for a savory, protein-packed breakfast that is wonderfully fluffy.

NUTRITION

606kcal
Protein
42.7g
Fat
16.4g
Carbs
81.0g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Chickpea flour

0.33 cup Lupin flour

5 tbsp Nutritional yeast

0.5 cup Black beans

1 tbsp Hemp hearts

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Avocado oil

0.66 cup Water

0.25 tsp Ground turmeric

0.25 tsp Black salt

0.13 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Toss the diced zucchini, red bell pepper, and red onion with a light spray of avocado oil and roast for 15 minutes until tender.

  • 3

    In a medium mixing bowl, whisk together the chickpea flour, lupin flour, nutritional yeast, ground turmeric, black salt, and black pepper.

  • 4

    Slowly pour the water into the dry ingredients, whisking constantly until a smooth, thick batter forms without any lumps.

  • 5

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

  • 6

    Pour the batter into the skillet and allow it to cook undisturbed for about 90 seconds until the edges are set and bubbles form.

  • 7

    Using a silicone spatula, break the mixture into small pieces and scramble gently for 3 to 4 minutes until the texture is firm but still moist.

  • 8

    Fold the roasted vegetables and black beans into the scramble, stirring for 1 minute to heat through.

  • 9

    Plate the scramble immediately and garnish with hemp hearts for an extra boost of clean protein.