Name: Hearty Tofu Scramble with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz Extra firm tofu; 0.25 cup Black beans; 0.5 tbsp 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; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Hearty Tofu Scramble with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Hearty Tofu Scramble with Roasted Vegetables

Oven-roasted peppers and onions folded into a savory scramble of extra-firm tofu and black beans for a protein-rich breakfast that is wonderfully smoky and filling.

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NUTRITION

Protein

45.9g

Fat

25.9g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.25 cup Black beans

0.5 tbsp 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

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced red bell pepper and red onion with half of the olive oil and roast for 15 minutes until they are tender and slightly charred.
3
While the vegetables roast, press the extra-firm tofu for 10 minutes to remove excess moisture and then crumble it into a bowl using your hands.
4
Heat the remaining olive oil in a skillet over medium heat, then add the crumbled tofu, black beans, nutritional yeast, turmeric, garlic powder, sea salt, and black pepper.
5
Cook the tofu mixture for 8 minutes, stirring frequently, until the tofu is heated through and the spices are well incorporated.
6
Stir the roasted vegetables and baby spinach into the skillet, cooking for 1 more minute until the spinach is wilted, then serve immediately.