Name: Southwestern Tofu Scramble with Black Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz firm tofu; 0.5 cup black beans; 0.5 tbsp extra virgin olive oil; 0.25 cup red bell pepper; 0.25 cup red onion; 1 cup baby spinach; 2 tbsp nutritional yeast; 0.25 tsp ground turmeric; 0.5 tsp ground cumin; 0.25 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Southwestern Tofu Scramble with Black Beans

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

YOUR SOLIN GENERATED RECIPE

Southwestern Tofu Scramble with Black Beans

Sautéed crumbled tofu and hearty black beans tossed with vibrant bell peppers and smoky spices for a savory, protein-packed start to your morning.

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NUTRITION

Protein

32.2g

Fat

17.0g

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

6 oz firm tofu

0.5 cup black beans

0.5 tbsp extra virgin olive oil

0.25 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

2 tbsp nutritional yeast

0.25 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Press the tofu with a clean towel to remove excess moisture, then crumble it into bite-sized pieces using your hands or a fork.
2
Heat the olive oil in a large non-stick skillet over medium heat.
3
Add the diced red onion and bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender and fragrant.
4
Stir in the crumbled tofu and black beans, cooking for another 5 minutes until the tofu begins to lightly brown.
5
Sprinkle the nutritional yeast, turmeric, cumin, chili powder, sea salt, and black pepper over the mixture, stirring well to coat everything evenly.
6
Fold in the baby spinach and cook for 1-2 minutes until the leaves are just wilted.
7
Serve immediately while hot, garnished with fresh herbs if desired.