Name: Hearty Tofu Scramble with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz Firm tofu; 0.25 cup Black beans; 1 cup Bell peppers; 0.5 cup Red onion; 2 tbsp Nutritional yeast; 0.25 tsp Extra virgin olive oil; 1 cup Baby spinach; 0.5 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Hearty Tofu Scramble with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Hearty Tofu Scramble with Roasted Vegetables

Crumbled firm tofu sautéed with vibrant roasted peppers and hearty black beans, seasoned with savory nutritional yeast for a comforting, golden finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.4g

Fat

21.8g

Carbs

47.1g

SERVINGS

1 serving

INGREDIENTS

14 oz Firm tofu

0.25 cup Black beans

1 cup Bell peppers

0.5 cup Red onion

2 tbsp Nutritional yeast

0.25 tsp Extra virgin olive oil

1 cup Baby spinach

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the chopped bell peppers and red onion with half of the olive oil on a baking sheet and roast for 15 minutes until tender and slightly charred.
3
While vegetables roast, drain the tofu and press it between paper towels to remove excess moisture.
4
Heat the remaining olive oil in a large non-stick skillet over medium heat.
5
Crumble the tofu into the skillet using your hands or a fork to create bite-sized pieces.
6
Sprinkle the turmeric, garlic powder, sea salt, and black pepper over the tofu, stirring well to ensure an even golden color.
7
Add the roasted vegetables, rinsed black beans, and nutritional yeast to the skillet, tossing to combine and heat through.
8
Fold in the baby spinach and cook for 1-2 minutes until just wilted.
9
Serve immediately while hot and fragrant.