YOUR SOLIN GENERATED RECIPE
Savory Tofu Scramble with Bell Peppers
Pan-seared firm tofu crumbled with vibrant bell peppers and earthy turmeric, creating a golden, protein-packed scramble that is wonderfully fragrant.
INGREDIENTS
8 oz firm tofu
0.25 tsp extra virgin olive oil
0.5 cup red bell pepper
0.5 cup green bell pepper
0.25 cup canned black beans
2 tbsp nutritional yeast
0.25 tsp turmeric powder
0.5 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 cup fresh baby spinach
PREPARATION
Drain the tofu and pat it thoroughly dry with a clean kitchen towel to remove excess moisture.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced red and green bell peppers to the skillet and sauté for 3 to 4 minutes until they begin to soften.
Crumble the tofu into the skillet using your hands or a fork, aiming for bite-sized pieces that resemble scrambled eggs.
Add the rinsed black beans, nutritional yeast, turmeric, garlic powder, onion powder, sea salt, and black pepper to the pan.
Cook for 5 to 7 minutes, stirring occasionally, until the tofu is heated through and has taken on a vibrant golden hue.
Fold in the fresh baby spinach and cook for 1 minute until just wilted.
Serve immediately while hot and seasoned to perfection.