YOUR SOLIN GENERATED RECIPE
Hearty Tofu Scramble with Roasted Vegetables
Pan-seared crumbled tofu tossed with vibrant roasted peppers and savory nutritional yeast for a protein-packed, golden breakfast that satisfies every craving.
INGREDIENTS
10 oz firm tofu
3 tbsp nutritional yeast
0.25 tbsp extra virgin olive oil
0.5 cup diced red bell pepper
0.5 cup diced red onion
1 cup baby spinach
0.25 tsp ground turmeric
0.25 tsp garlic powder
0.25 tsp black salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced red bell pepper and red onion with half of the olive oil and roast for 15 minutes until tender and slightly charred.
While the vegetables roast, press the tofu to remove excess moisture and crumble it into bite-sized pieces using your hands.
Heat the remaining olive oil in a large non-stick skillet over medium heat and add the crumbled tofu.
Season the tofu with ground turmeric, garlic powder, and black pepper, then sauté for 5 to 7 minutes until the tofu is heated through and slightly golden.
Fold in the roasted vegetables, nutritional yeast, and baby spinach, stirring for 2 minutes until the spinach has wilted.
Remove from heat and stir in the black salt to provide a savory, egg-like aroma and flavor.
Serve immediately while hot and fragrant for a satisfying savory start to your day.