Gentle ProteinBreakfastHigh-proteinBudgetPlant-based
Tofu Scramble with Roasted Vegetables
Plant-based protein that actually fills you up.
Time
25 min
Servings
2
Protein
22g
/ serving
$2.40
Why it helps on GLP-1
Firm tofu delivers 22g of complete plant protein per serving without the cholesterol or saturated fat of eggs. Turmeric in the scramble has documented anti-inflammatory effects on the GI tract — useful when GLP-1 medications keep things sluggish. Roasted vegetables add prebiotic fiber for gut balance.
Ingredients
- 0114 oz (400 g) extra-firm tofu, drained and pressed
- 021 zucchini, diced; 1 red bell pepper, sliced
- 031 small red onion, sliced
- 042 tbsp olive oil
- 051 tsp turmeric; 1 tsp garlic powder
- 061/2 tsp smoked paprika; 1 tbsp nutritional yeast
- 07Salt, pepper, fresh chives
Instructions
- 1
Heat oven to 425°F. Toss vegetables with 1 tbsp olive oil, salt, pepper.
- 2
Roast 18–20 minutes, tossing halfway, until edges are caramelized.
- 3
Crumble tofu by hand into bite-sized chunks.
- 4
Heat remaining oil in a skillet. Add tofu, turmeric, garlic powder, paprika.
- 5
Cook 6–8 minutes, stirring. Stir in nutritional yeast at the end. Season.
- 6
Serve scramble over roasted vegetables. Top with chives.
GLP-1 notes
- ·Press tofu well — wet tofu turns to mush in the pan.
- ·Roast a double batch of vegetables Sunday for the week.
- ·Add a slice of avocado if calories run too low for the day.