YOUR SOLIN GENERATED RECIPE
Hearty Tofu Scramble with Roasted Vegetables
Pan-seared tofu crumbles paired with oven-roasted zucchini and bell peppers, seasoned with nutritional yeast for a savory and golden finish.
INGREDIENTS
12 oz Firm tofu
2 tbsp Nutritional yeast
0.25 cup Black beans
0.5 cup Red bell pepper
0.5 cup Zucchini
1 cup Fresh spinach
2 tsp Olive oil
0.25 tsp Ground turmeric
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red bell pepper and zucchini with one teaspoon of olive oil and a pinch of salt, then roast for 15 minutes until tender.
While the vegetables roast, press the tofu firmly between paper towels to remove excess moisture, then crumble it into bite-sized pieces.
Heat the remaining teaspoon of olive oil in a large non-stick skillet over medium heat and add the crumbled tofu and rinsed black beans.
Sprinkle the nutritional yeast, turmeric, garlic powder, sea salt, and black pepper over the tofu, stirring constantly until the tofu is evenly coated and yellow.
Cook the tofu for 5-7 minutes until it begins to slightly brown, then stir in the roasted vegetables and fresh spinach until the greens are just wilted.