YOUR SOLIN GENERATED RECIPE
Savory Tofu and Egg Protein Scramble
Sautéed firm tofu and eggs scrambled with vibrant bell peppers and spinach for a protein-packed lunch that offers a satisfyingly hearty texture.
INGREDIENTS
6 oz Firm tofu
3 large Eggs
0.5 tbsp Extra virgin olive oil
0.5 cup Red bell pepper
0.25 cup Red onion
1 cup Baby spinach
2 tbsp Nutritional yeast
0.25 tsp Turmeric powder
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Press the firm tofu with a clean kitchen towel to remove excess moisture then crumble it into small bite-sized pieces using your hands or a fork.
In a small mixing bowl whisk the eggs together with the turmeric powder garlic powder sea salt and black pepper until the color is uniform.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat until shimmering.
Add the finely diced red onion and red bell pepper to the skillet and sauté for 4 to 5 minutes until the vegetables are tender and the onions are translucent.
Stir the crumbled tofu and nutritional yeast into the skillet cooking for an additional 3 minutes to allow the tofu to absorb the savory flavors and turn slightly golden.
Add the baby spinach to the pan and toss gently for about 1 minute until the leaves are just wilted.
Lower the heat slightly and pour the egg mixture over the tofu and vegetables using a spatula to gently fold the eggs into the mixture until they are just set.
Remove from heat immediately and garnish with chopped fresh parsley before serving warm.