Name: Scrambled tofu and roasted vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 350 g extra firm tofu, drained and crumbled; 2 tbsp nutritional yeast; 1/4 tsp ground turmeric; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp olive oil; 3/4 red bell pepper, sliced into strips; 5 oz asparagus, trimmed; 2 tbsp water; 1 1/2 tbsp fresh chives, chopped

Nutrition

Per serving

465 calories

Protein: 44g; 35% of calories
Carbs: 23g; 19% of calories
Fat: 26g; 46% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the bell pepper and asparagus with half the olive oil and a pinch of salt. Roast for 20 minutes until tender and slightly charred.
In a small bowl, whisk together the nutritional yeast, turmeric, garlic powder, black pepper, and remaining salt with the water to create a seasoning liquid.
Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Add the crumbled tofu and cook for 5 minutes, stirring occasionally. Pour the seasoning liquid over the tofu and cook for 3 minutes more until the liquid is absorbed and the tofu is heated through. Done when heated through.
Transfer the scrambled tofu to a plate alongside the roasted vegetables. Garnish the tofu with chopped chives.

Nutrition

Ingredients

Instructions

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