Baked Tofu and Egg Scramble with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Tofu and Egg Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Tofu and Egg Scramble with Roasted Vegetables

Oven-roasted carrots, leeks, and peppers paired with a protein-packed tofu and egg scramble, creating a vibrant medley of textures and earthy flavors.

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NUTRITION

551kcal
Protein
49.1g
Fat
25.6g
Carbs
41.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm tofu

2 large Eggs

0.5 cup Egg whites

1 medium Leek

1 medium Carrot

1 medium Green pepper

1 medium Courgette

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Turmeric

0.25 tsp Garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut into small half-inch cubes.

  • 3

    Dice the carrot, green pepper, and courgette into bite-sized pieces, and thinly slice the white and light green parts of the leek.

  • 4

    Spread the tofu cubes and all vegetables onto the prepared baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

  • 5

    Roast for 22 to 25 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender and slightly caramelized.

  • 6

    In a mixing bowl, whisk together the whole eggs, egg whites, turmeric, and garlic powder until well combined.

  • 7

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture.

  • 8

    Stir the eggs gently with a spatula until they are just set and fluffy, being careful not to overcook them.

  • 9

    Fold the roasted vegetables and baked tofu into the scrambled eggs and serve immediately.

Baked Tofu and Egg Scramble with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Tofu and Egg Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Tofu and Egg Scramble with Roasted Vegetables

Oven-roasted carrots, leeks, and peppers paired with a protein-packed tofu and egg scramble, creating a vibrant medley of textures and earthy flavors.

NUTRITION

551kcal
Protein
49.1g
Fat
25.6g
Carbs
41.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm tofu

2 large Eggs

0.5 cup Egg whites

1 medium Leek

1 medium Carrot

1 medium Green pepper

1 medium Courgette

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Turmeric

0.25 tsp Garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut into small half-inch cubes.

  • 3

    Dice the carrot, green pepper, and courgette into bite-sized pieces, and thinly slice the white and light green parts of the leek.

  • 4

    Spread the tofu cubes and all vegetables onto the prepared baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

  • 5

    Roast for 22 to 25 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender and slightly caramelized.

  • 6

    In a mixing bowl, whisk together the whole eggs, egg whites, turmeric, and garlic powder until well combined.

  • 7

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture.

  • 8

    Stir the eggs gently with a spatula until they are just set and fluffy, being careful not to overcook them.

  • 9

    Fold the roasted vegetables and baked tofu into the scrambled eggs and serve immediately.