YOUR SOLIN GENERATED RECIPE
Hearty Tofu Scramble with Roasted Vegetables
Pan-seared tofu crumbled with savory nutritional yeast and turmeric, tossed with oven-roasted peppers and onions for a vibrant and protein-packed morning bowl.
INGREDIENTS
12 oz Firm tofu
4 tbsp Nutritional yeast
0.25 cup Black beans
1 cup Bell pepper
0.5 cup Red onion
0.5 tsp Extra virgin olive oil
0.25 tsp Ground turmeric
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the chopped bell pepper and red onion with half of the olive oil and roast for 15 minutes until tender.
While vegetables roast, drain the tofu and press it between paper towels to remove excess moisture.
Heat the remaining olive oil in a non-stick skillet over medium heat and crumble the tofu into the pan using your hands or a fork.
Sprinkle the nutritional yeast, turmeric, garlic powder, sea salt, and black pepper over the tofu and stir to coat evenly.
Sauté the tofu for 5-7 minutes until slightly golden, then fold in the black beans and roasted vegetables.
Cook for an additional 2 minutes until everything is heated through and serve immediately.