Tofu and Veggie Scramble with Oven-baked Wedges

Calories: 514

Protein: 25g

Carbs: 51g

Fat: 24g

Key Nutrients: Potassium, Vitamin B12, Iron

Ingredients:

• 150g extra-firm tofu, crumbled

• 1/2 cup diced bell peppers

• 1/4 cup nutritional yeast

• 2 tsp olive oil

• 200g of potato, sliced

• 1 tsp rosemary and paprika (to taste)

• 1/4 tsp turmeric and salt, to taste

Instructions:

1. Preheat oven to 400°F (200°C).

2. Cut potatoes into even wedges, toss with 1 tsp olive oil and season with salt, rosemary and paprika. Spread on a baking sheet and bake for 25-30 minutes until golden and crispy.

3. Meanwhile, heat remaining olive oil in a large non-stick pan over medium heat.

4. Add diced bell peppers and sauté for 3-4 minutes until slightly softened.

5. Crumble the extra-firm tofu into the pan and cook for 5-6 minutes, stirring occasionally.

6. Add nutritional yeast, turmeric, and salt. Mix well and cook for another 2-3 minutes until tofu is lightly golden.

7. Serve the scrambled tofu hot alongside the potato wedges.