Roasted Diced Potatoes & Tofu Scramble
Course: BreakfastCuisine: FusionDifficulty: EasyServings
4-6
servingsPrep time
30
minutesCooking time
45
minutesIngredients
- Roasted Diced Potatoes
4-6 large russet potatoes, diced
1/2 t each of dried rosemary and/or basil
1/2 t sweet paprika
1 t oil (optional)
1/2 t salt
- Tofu Scramble
2 (16 oz) firm or extra firm tofu
1 medium onion diced
1 medium bell pepper diced
1-2 garlic cloves crushed
1/2” piece of ginger shredded finely (optional)
1” fresh turmeric shredded finely or 1/2 t turmeric powder
3-5 fresh kale leaves cut in fine shreds or one bunch of spinach roughly cut
1/4 C fresh cilantro or parsley (optional)
1 t salt
Directions
- Roasted Diced Potatoes
- Preheat your oven to 350 F
- In a mixing bowl, stir together all ingredients
- Pour the seasoned potatoes onto a baking sheet lined with parchment paper and bake for 30-45 minutes depending on your oven
- Tofu Scramble
- In a medium saucepan sauté on medium-low heat the onions, bell pepper, garlic, ginger, turmeric, and salt in water or 1 T olive oil for about 10 minutes or until onions are translucent
- Crumble the tofu and add to the sautéed veggies. If using extra-firm tofu, add 1/4 C water and cook for another 10 minutes.
- Add the kale/spinach and cook for about 10 minutes for kale or 2-3 minutes for spinach
- Add the cilantro or parsley (optional) and turn heat off
Notes
- Adjust salt to taste and serve roasted diced potatoes and tofu scramble with your favorite salsa and cashew melty cheese sauce all wrapped in your favorite tortilla. Enjoy a hearty breakfast!
