Name: Hearty Tofu Scramble with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz extra firm tofu; 0.5 cup black beans; 2 tbsp nutritional yeast; 1 cup bell peppers; 1 cup zucchini; 1 tsp olive oil; 0.25 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

Crumbled tofu sautéed with vibrant roasted peppers and zucchini, seasoned with savory nutritional yeast for a satisfyingly golden breakfast scramble.

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NUTRITION

Protein

47.0g

Fat

22.4g

Carbs

49.8g

SERVINGS

1 serving

INGREDIENTS

12 oz extra firm tofu

0.5 cup black beans

2 tbsp nutritional yeast

1 cup bell peppers

1 cup zucchini

1 tsp olive oil

0.25 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 (200°C).
2
Dice the bell peppers and zucchini, then toss them with the olive oil on a baking sheet and roast for 15 minutes until tender.
3
While vegetables roast, drain the tofu and crumble it into a large non-stick skillet over medium heat.
4
Rinse the black beans and add them to the skillet along with the nutritional yeast, turmeric, garlic powder, sea salt, and black pepper.
5
Cook the tofu mixture for 8 to 10 minutes, stirring occasionally, until the moisture has evaporated and the tofu is slightly browned.
6
Fold the roasted vegetables into the tofu scramble and serve immediately.