YOUR SOLIN GENERATED RECIPE
Savory Tofu Scramble with Roasted Vegetables
Pan-seared extra firm tofu crumbled with vibrant turmeric and nutritional yeast, tossed with smoky roasted peppers and protein-packed black beans for a savory, golden breakfast.
INGREDIENTS
10 oz Extra firm tofu
4 tbsp Nutritional yeast
1.5 tbsp Hemp hearts
0.25 cup Black beans
1 tsp Extra virgin olive oil
0.5 cup Red bell pepper
0.25 cup Red onion
1 cup Baby spinach
0.25 tsp Turmeric powder
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red bell pepper and red onion with the olive oil and a pinch of salt, then roast for 15 minutes until tender and slightly charred.
While the vegetables roast, drain the tofu and press it firmly with a towel to remove excess moisture.
Crumble the tofu into a non-stick skillet over medium heat using your hands or a fork to create a texture similar to scrambled eggs.
Add the nutritional yeast, turmeric, garlic powder, sea salt, and black pepper to the skillet, stirring well to coat the tofu evenly.
Mix in the black beans and hemp hearts, cooking for 3-5 minutes until the tofu is heated through and the flavors have melded.
Remove the roasted vegetables from the oven and fold them into the tofu mixture along with the baby spinach.
Stir for 1 minute until the spinach is just wilted and serve immediately.