NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.5 cup red bell pepper

0.5 cup zucchini

1 cup fresh baby spinach

2 tbsp nutritional yeast

1 tbsp hemp hearts

1 tsp extra virgin olive oil

0.25 tsp turmeric powder

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the red bell pepper and zucchini into small cubes, then roast them for 15 minutes until tender and slightly browned.

• 3

  While the vegetables roast, drain the extra firm tofu and pat it thoroughly dry with a clean kitchen towel.

• 4

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat.

• 5

  Crumble the tofu into the skillet using your hands or a fork to create various bite-sized textures.

• 6

  Sprinkle the nutritional yeast, turmeric, garlic powder, sea salt, and black pepper over the tofu.

• 7

  Sauté the tofu for 6-8 minutes, stirring occasionally until it is heated through and lightly golden.

• 8

  Stir in the roasted bell peppers and zucchini, then add the fresh baby spinach.

• 9

  Cook for another 1-2 minutes until the spinach has just wilted into the scramble.

• 10

  Transfer the scramble to a plate and top with hemp hearts for an extra nutty crunch and protein boost.