Name: Scrambled Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz Firm tofu; 3 tbsp Nutritional yeast; 0.5 tbsp Extra virgin olive oil; 1 cup Red bell pepper; 0.5 cup Red onion; 2 cup Baby spinach; 0.5 tsp Turmeric; 0.5 tsp Garlic powder; 0.25 tsp Black salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Scrambled Tofu with Roasted Vegetables

Pan-seared crumbled tofu tossed with vibrant roasted peppers and onions, finished with a savory sprinkle of nutritional yeast for a cheesy, golden finish.

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NUTRITION

Protein

48.0g

Fat

26.6g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

14 oz Firm tofu

3 tbsp Nutritional yeast

0.5 tbsp Extra virgin olive oil

1 cup Red bell pepper

0.5 cup Red onion

2 cup Baby spinach

0.5 tsp Turmeric

0.5 tsp Garlic powder

0.25 tsp Black salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced red bell pepper and red onion with 0.25 tbsp of olive oil and roast for 15 minutes until tender.
3
Drain the tofu and press firmly with a towel to remove excess water, then crumble into small bite-sized pieces.
4
Heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium heat.
5
Add the crumbled tofu to the skillet and sauté for 5 minutes until slightly golden.
6
Stir in the nutritional yeast, turmeric, garlic powder, black salt, and black pepper until the tofu is well-coated.
7
Add the roasted vegetables and baby spinach to the pan, stirring for 2 minutes until the spinach is wilted.
8
Serve hot as a high-protein, plant-based breakfast bowl.