High-Protein Lemon-Herb Tofu & Lentil Scramble with Summer Vegetables
A quick and hearty vegan scramble featuring crumbled tofu and protein-rich lentils, tossed with fresh, seasonal summer vegetables and bright lemon-herb flavors.
Ingredients
- Firm Tofu200 g
- Bell Pepper50 g
- Cherry Tomatoes50 g
- Spinach50 g
- Red Onion25 g
- Garlic1 clove
- Bell Pepper50 g
- Olive Oil7.5 ml
- Lemon Juice1.5 tbsp
- Cooked Green Lentils150 g
- Zucchini75 g
- Corn37.5 g
- Nutritional Yeast7.5 g
Instructions
- 1Step 1
Step 1: Dice the zucchini, bell pepper, and red onion. Mince the garlic. Roughly chop the cherry tomatoes and spinach. Crumble the firm tofu into small pieces.
- 2Step 2
Step 2: Heat olive oil in a large skillet or pan over medium-high heat. Add red onion, bell pepper, zucchini, and garlic. Sauté for 5-7 minutes until vegetables are tender-crisp.
- 3Step 3
Step 3: Add crumbled tofu, corn, and turmeric to the pan. Cook for another 3-4 minutes, stirring occasionally, until tofu is slightly browned and heated through. Stir in nutritional yeast.
- 4Step 4
Step 4: Add the cooked green lentils, cherry tomatoes, and spinach. Cook for 2-3 minutes, until spinach wilts. Stir in lemon juice, fresh parsley, and fresh basil. Season with salt and black pepper to taste. Serve warm.
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