NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

0.33 cup Black beans

3 tbsp Nutritional yeast

1 tbsp Hemp hearts

0.5 cup Red bell pepper

0.5 cup Red onion

2 cup Baby spinach

0.5 tbsp Extra virgin olive oil

0.25 tsp Ground turmeric

0.25 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

  Slice the red bell pepper and red onion into thin strips, toss with half of the olive oil, and roast for 15 minutes until the edges are slightly charred.

• 3

  While the vegetables roast, wrap the tofu in a clean kitchen towel and press firmly to remove excess water, then crumble it into small pieces with your hands.

• 4

  Heat the remaining olive oil in a non-stick skillet over medium heat.

• 5

  Add the crumbled tofu, ground turmeric, garlic powder, sea salt, and black pepper to the skillet, stirring well to ensure the tofu is evenly colored and seasoned.

• 6

  Stir in the black beans and nutritional yeast, cooking for 5 to 7 minutes until the tofu is heated through and slightly golden.

• 7

  Add the baby spinach to the pan and stir for 1 minute until the leaves are just wilted.

• 8

  Transfer the tofu scramble to a plate, serve alongside the roasted vegetables, and top with hemp hearts for an extra protein boost.