YOUR SOLIN GENERATED RECIPE
Savory Tofu Scramble with Roasted Vegetables
Pan-seared tofu crumbles seasoned with earthy turmeric and nutritional yeast, paired with a vibrant tray of oven-roasted zucchini and bell peppers.
INGREDIENTS
14 oz Extra firm tofu
3 tbsp Nutritional yeast
1 tsp Extra virgin olive oil
1 cup Red bell pepper
1 cup Zucchini
0.5 tsp Turmeric powder
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the red bell pepper and slice the zucchini into half-moons, then toss them on the baking sheet with half of the olive oil and a pinch of the salt and pepper.
Roast the vegetables for 18 to 20 minutes until they are tender and show beautiful charred edges.
While the vegetables roast, drain the tofu and press it firmly between paper towels to remove as much moisture as possible for a better texture.
Heat the remaining olive oil in a large non-stick skillet over medium-high heat.
Crumble the tofu into the skillet using your hands or a fork, then stir in the nutritional yeast, turmeric, garlic powder, and the remaining salt and pepper.
Sauté the tofu for 6 to 8 minutes, stirring frequently, until the moisture has evaporated and the crumbles are slightly golden.
Plate the savory tofu scramble alongside the roasted vegetables and garnish with freshly chopped parsley.