YOUR SOLIN GENERATED RECIPE
Tofu Scramble with Roasted Vegetables
Oven-roasted zucchini and peppers folded into savory crumbled tofu seasoned with turmeric and nutritional yeast for a vibrant, protein-rich breakfast.
INGREDIENTS
6 oz Extra firm tofu
3 tbsp Nutritional yeast
0.5 cup Zucchini
0.5 cup Red bell pepper
1 cup Baby spinach
0.25 tsp Ground turmeric
0.25 tsp Garlic powder
0.13 tsp Black salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the zucchini and red bell pepper into small cubes, then roast them for 12 minutes until tender and slightly charred.
Drain and press the extra firm tofu to remove excess water, then crumble it into a non-stick skillet over medium heat.
Add the nutritional yeast, turmeric, garlic powder, black salt, and black pepper to the skillet, stirring until the tofu is golden and fragrant.
Fold in the roasted vegetables and baby spinach, cooking for an additional 2 minutes until the spinach is perfectly wilted.