YOUR SOLIN GENERATED RECIPE
Savory Tofu Scramble with Roasted Vegetables
Sautéed firm tofu crumbled with nutritional yeast and turmeric, paired with roasted bell peppers and creamy avocado for a vibrant, protein-packed breakfast.
INGREDIENTS
14 oz Firm tofu
0.5 cup Canned black beans
3 tbsp Nutritional yeast
1 tbsp Hemp seeds
1 tbsp Extra virgin olive oil
1 cup Red bell pepper
0.5 cup Red onion
1 cup Curly kale
0.5 whole Avocado
0.5 tsp Ground turmeric
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the chopped bell peppers and diced red onion with half of the olive oil on the baking sheet and roast for 15 minutes until tender and slightly charred.
While the vegetables roast, drain the firm tofu and crumble it into a bowl using your hands or a fork until it resembles large curds.
Heat the remaining olive oil in a large non-stick skillet over medium heat and add the crumbled tofu.
Sprinkle the nutritional yeast, turmeric, garlic powder, sea salt, and black pepper over the tofu and stir well to coat evenly.
Add the black beans and chopped kale to the skillet, sautéing for 3 to 4 minutes until the kale is wilted and the beans are heated through.
Remove the skillet from the heat and gently fold in the roasted peppers and onions along with the hemp seeds.
Divide the scramble onto small plates and top with fresh avocado slices before serving warm.