Name: Scrambled Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 16 oz raw firm tofu; 2 tbsp nutritional yeast; 1 tsp olive oil; 1 cup raw red bell pepper; 1 cup raw zucchini; 2 cup raw baby spinach; 0.25 tsp turmeric powder; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp water

Nutrition

Per serving

530 calories

Protein: 51g; 35% of calories
Carbs: 33g; 23% of calories
Fat: 27g; 42% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400 degrees Fahrenheit.
Place the raw red bell pepper and raw zucchini on a baking sheet and toss with the olive oil and half of the sea salt and black pepper.
Roast the vegetables for 15 minutes until they are tender and slightly charred.
While the vegetables roast, drain the raw firm tofu and press it between paper towels to remove excess moisture.
Crumble the tofu into a large non-stick skillet over medium-high heat.
Add the nutritional yeast, turmeric powder, garlic powder, water, and the remaining sea salt and black pepper to the skillet.
Sauté the tofu for 8 minutes, stirring frequently until the moisture has evaporated and the tofu is heated through.
Remove the skillet from heat, fold in the roasted vegetables and raw baby spinach, and stir until the spinach is wilted and vibrant.

Nutrition

Ingredients

Instructions

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