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; 1 cup red bell pepper; 1 cup zucchini; 1 cup baby spinach; 3 tbsp nutritional yeast; 1 tsp extra virgin olive oil; 0.5 tsp turmeric; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Pan-seared crumbled tofu tossed with vibrant roasted bell peppers and zucchini for a savory breakfast that is satisfyingly crispy.

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NUTRITION

Protein

47.6g

Fat

24.9g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

14 oz firm tofu

1 cup red bell pepper

1 cup zucchini

1 cup baby spinach

3 tbsp nutritional yeast

1 tsp extra virgin olive oil

0.5 tsp turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the red bell pepper and zucchini into bite-sized pieces, then toss them on the baking sheet with half of the olive oil and a pinch of salt.
3
Roast the vegetables for 18 to 20 minutes until they are tender and show light golden-brown edges.
4
While the vegetables roast, drain the tofu and press it between paper towels to remove excess moisture.
5
Crumble the tofu into a large non-stick skillet with the remaining olive oil over medium-high heat.
6
Add the turmeric, garlic powder, sea salt, and black pepper to the skillet, stirring frequently for 8 minutes until the tofu is golden and slightly firm.
7
Fold in the nutritional yeast and baby spinach, continuing to cook until the spinach is completely wilted.
8
Remove the roasted vegetables from the oven and stir them into the tofu scramble before serving warm.