YOUR SOLIN GENERATED RECIPE
Hearty Tofu Scramble with Roasted Vegetables
Oven-roasted bell peppers and zucchini tossed with a savory, turmeric-infused tofu scramble for a vibrant and protein-packed start to your morning.
INGREDIENTS
10 oz firm tofu
2 tbsp nutritional yeast
0.75 tbsp extra virgin olive oil
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
1 cup baby spinach
0.25 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 small baking sheet with parchment paper.
Toss the diced bell pepper and zucchini with 0.25 tablespoons of the olive oil and roast for 15 minutes until tender.
While the vegetables roast, drain and press the firm tofu to remove excess moisture, then crumble it into a medium bowl.
Heat the remaining 0.5 tablespoons of olive oil in a large non-stick skillet over medium heat and sauté the red onion for 3 minutes.
Add the crumbled tofu, turmeric, garlic powder, sea salt, and black pepper to the skillet, stirring well to distribute the spices.
Stir in the nutritional yeast and cook for 5 minutes, stirring occasionally to allow the tofu to slightly brown.
Fold in the roasted vegetables and baby spinach, cooking for 1-2 minutes just until the spinach has wilted before serving.