YOUR SOLIN GENERATED RECIPE
Tofu Feta Scramble with Roasted Broccolini
Sautéed tofu and eggs scrambled with tangy feta and tomatoes, served alongside charred broccolini and toasted mixed seed bread for a savory, nutrient-dense start.
INGREDIENTS
6 oz Firm tofu
2 large Eggs
1 oz Feta cheese
1 cup Broccolini
0.5 cup Cherry tomatoes
1 slice Mixed seed bread
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Ground turmeric
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the ends of the broccolini and toss with half of the olive oil, sea salt, and black pepper on the baking sheet.
Roast the broccolini for 12-15 minutes until the florets are tender and slightly charred.
While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Crumble the firm tofu into the skillet using your hands and sprinkle with ground turmeric for a golden color.
Sauté the tofu for 4 minutes until heated through, then whisk the eggs in a small bowl and pour them into the pan.
Gently stir the eggs and tofu together, then fold in the halved cherry tomatoes and crumbled feta cheese.
Cook for another 2 minutes until the eggs are set and the tomatoes have softened slightly.
Toast the mixed seed bread until golden and crisp.
Serve the tofu and egg scramble immediately alongside the roasted broccolini and toast.