YOUR SOLIN GENERATED RECIPE
Hearty Tofu Scramble with Roasted Vegetables
Sautéed firm tofu crumbled with vibrant turmeric and nutritional yeast, served alongside roasted bell peppers and black beans for a savory and satisfying morning start.
INGREDIENTS
12 oz Firm tofu
4 tbsp Nutritional yeast
0.5 cup Black beans
1 cup Bell pepper
0.5 cup Red onion
1 cup Baby spinach
0.5 tsp 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
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced bell peppers and red onions with 0.5 tsp of olive oil and a pinch of the sea salt.
Spread the vegetables in a single layer and roast for 15 minutes until the edges are slightly charred.
While the vegetables roast, heat the remaining 0.5 tsp of olive oil in a large non-stick skillet over medium heat.
Drain the tofu and press it firmly with a towel to remove excess moisture, then crumble it directly into the skillet.
Stir in the nutritional yeast, ground turmeric, garlic powder, remaining sea salt, and black pepper until the tofu is evenly coated and yellow.
Add the black beans to the skillet and cook for 5 to 7 minutes, stirring occasionally to prevent sticking.
Fold in the baby spinach and continue to cook for 1 to 2 minutes until the leaves are just wilted.
Transfer the tofu scramble to a plate and top with the hot roasted peppers and onions before serving.