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

Pan-seared tofu crumbled with savory nutritional yeast and black beans, served alongside tender oven-roasted zucchini and bell peppers for a vibrant, protein-packed start.

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NUTRITION

543kcal
Protein
48.1g
Fat
21.8g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

12 oz Firm tofu

0.5 cup Canned black beans

3 tbsp Nutritional yeast

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Avocado oil

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    Dice the zucchini, red bell pepper, and red onion into bite-sized pieces and spread them evenly across the prepared baking sheet.

  • 3

    Drizzle the vegetables with avocado oil and sprinkle with a pinch of sea salt and black pepper, tossing to coat thoroughly.

  • 4

    Roast the vegetables in the oven for 15 to 20 minutes, or until they are tender and show slight golden-brown edges.

  • 5

    While the vegetables roast, drain the firm tofu and pat it dry with a clean kitchen towel to remove excess moisture.

  • 6

    Crumble the tofu into a large non-stick skillet over medium heat using your hands or a spatula to create egg-like curds.

  • 7

    Stir in the nutritional yeast, ground turmeric, garlic powder, sea salt, and black pepper until the tofu is evenly coated and yellow.

  • 8

    Rinse and drain the black beans, then add them to the skillet with the tofu, cooking for 5 to 7 minutes until heated through.

  • 9

    Remove the roasted vegetables from the oven and gently fold them into the tofu mixture before serving warm.

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

Pan-seared tofu crumbled with savory nutritional yeast and black beans, served alongside tender oven-roasted zucchini and bell peppers for a vibrant, protein-packed start.

NUTRITION

543kcal
Protein
48.1g
Fat
21.8g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

12 oz Firm tofu

0.5 cup Canned black beans

3 tbsp Nutritional yeast

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Avocado oil

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Dice the zucchini, red bell pepper, and red onion into bite-sized pieces and spread them evenly across the prepared baking sheet.

  • 3

    Drizzle the vegetables with avocado oil and sprinkle with a pinch of sea salt and black pepper, tossing to coat thoroughly.

  • 4

    Roast the vegetables in the oven for 15 to 20 minutes, or until they are tender and show slight golden-brown edges.

  • 5

    While the vegetables roast, drain the firm tofu and pat it dry with a clean kitchen towel to remove excess moisture.

  • 6

    Crumble the tofu into a large non-stick skillet over medium heat using your hands or a spatula to create egg-like curds.

  • 7

    Stir in the nutritional yeast, ground turmeric, garlic powder, sea salt, and black pepper until the tofu is evenly coated and yellow.

  • 8

    Rinse and drain the black beans, then add them to the skillet with the tofu, cooking for 5 to 7 minutes until heated through.

  • 9

    Remove the roasted vegetables from the oven and gently fold them into the tofu mixture before serving warm.