YOUR SOLIN GENERATED RECIPE
Hearty Tofu Scramble with Roasted Vegetables
Tofu scrambled with oven-roasted bell peppers and onions, seasoned with golden turmeric and nutritional yeast for a savory, high-protein plant-based start.
INGREDIENTS
12 oz Extra firm tofu
4 tbsp Nutritional yeast
1 tbsp Hemp hearts
0.25 cup Black beans
0.25 tbsp Extra virgin olive oil
1 cup Red bell pepper
0.25 cup Red onion
2 cup Baby spinach
0.5 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 toss the diced red bell pepper and red onion with half of the olive oil on a parchment-lined baking sheet.
Roast the vegetables for 15 minutes until they are tender and the edges are slightly charred.
While the vegetables roast, press the extra firm tofu between paper towels to remove excess moisture for a better texture.
Heat the remaining olive oil in a large non-stick skillet over medium heat and crumble the tofu directly into the pan using your hands.
Stir in the nutritional yeast, ground turmeric, garlic powder, sea salt, and black pepper until the tofu is evenly coated and bright yellow.
Add the black beans and the roasted vegetables to the skillet, stirring for 3 to 4 minutes to allow the flavors to meld.
Fold in the baby spinach and cook for 1 minute until just wilted, then remove from heat.
Plate the scramble and sprinkle with hemp hearts for an extra boost of plant-based protein and healthy fats.