Name: High protein tofu scramble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 12 oz extra firm tofu, drained and patted dry; 3 tbsp nutritional yeast; 1/4 tsp ground turmeric; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 medium zucchini, diced; 3/4 red bell pepper, diced; 1 1/2 tsp extra virgin olive oil; 1 tbsp water

Nutrition

Per serving

451 calories

Protein: 44g; 36% of calories
Carbs: 21g; 17% of calories
Fat: 25g; 46% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. On a half-sheet pan, toss the zucchini and bell peppers with half the salt and half the olive oil. Roast until tender and slightly browned, about 20 minutes.
While the vegetables roast, crumble the tofu into small pieces using your hands or a fork. In a small bowl, whisk together the water, nutritional yeast, turmeric, black pepper, and the remaining salt to make a thin paste.
Heat the remaining olive oil in a nonstick skillet over medium-high heat. Add the crumbled tofu and cook, stirring occasionally, for 5 minutes. Pour the yeast mixture over the tofu and cook for another 2 minutes until the liquid is absorbed. Stir in the roasted vegetables and serve. Done when steaming hot.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes