Hearty Tofu Scramble with Roasted Vegetables

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

Hearty Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Tofu Scramble with Roasted Vegetables

Sautéed extra firm tofu crumbled with vibrant turmeric and nutritional yeast, tossed with oven-roasted zucchini and bell peppers for a savory, protein-packed start.

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NUTRITION

502kcal
Protein
47.6g
Fat
26.7g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

16 oz Extra firm tofu

2 tbsp Nutritional yeast

1 cup Red bell pepper

1 cup Zucchini

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.5 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Dice the red bell pepper and zucchini into uniform bite-sized pieces.

  • 3

    Toss the diced vegetables with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 4

    Roast the vegetables for 15-20 minutes until they are tender and show slight golden-brown charred edges.

  • 5

    While the vegetables roast, press the extra firm tofu with a clean towel to remove excess moisture, then crumble it into a bowl using your hands or a fork.

  • 6

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

  • 7

    Add the crumbled tofu to the skillet along with the turmeric, garlic powder, onion powder, and smoked paprika.

  • 8

    Sauté the tofu for 5-7 minutes, stirring frequently, until it is heated through and the spices are evenly distributed.

  • 9

    Stir in the nutritional yeast and the roasted vegetables from the oven, mixing well to combine all flavors.

  • 10

    Add the baby spinach to the pan and stir for 1 minute until just wilted, then serve immediately.

Hearty Tofu Scramble with Roasted Vegetables

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

Hearty Tofu Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Tofu Scramble with Roasted Vegetables

Sautéed extra firm tofu crumbled with vibrant turmeric and nutritional yeast, tossed with oven-roasted zucchini and bell peppers for a savory, protein-packed start.

NUTRITION

502kcal
Protein
47.6g
Fat
26.7g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

16 oz Extra firm tofu

2 tbsp Nutritional yeast

1 cup Red bell pepper

1 cup Zucchini

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.5 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Dice the red bell pepper and zucchini into uniform bite-sized pieces.

  • 3

    Toss the diced vegetables with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 4

    Roast the vegetables for 15-20 minutes until they are tender and show slight golden-brown charred edges.

  • 5

    While the vegetables roast, press the extra firm tofu with a clean towel to remove excess moisture, then crumble it into a bowl using your hands or a fork.

  • 6

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

  • 7

    Add the crumbled tofu to the skillet along with the turmeric, garlic powder, onion powder, and smoked paprika.

  • 8

    Sauté the tofu for 5-7 minutes, stirring frequently, until it is heated through and the spices are evenly distributed.

  • 9

    Stir in the nutritional yeast and the roasted vegetables from the oven, mixing well to combine all flavors.

  • 10

    Add the baby spinach to the pan and stir for 1 minute until just wilted, then serve immediately.