Absolutely love a good veggie and tofu scramble! I enjoy making this on the weekend for brunch. There are also endless options to a tofu scramble. Feel free to explore with different variations of vegetables. You can mix it up by switching out the vegetables and even the spices. Another option I love is spinach, mushroom and caramelized onion.

Yields: 3-4 Servings

Ingredients:

For the scramble:

• 1 tbsp of oil (olive or coconut)

• 1/2 half onion, diced

• 2 garlic cloves, diced

• 1 block of firm tofu , crumble with hands

• 1 red pepper, long thin slices

• spinach, large bunch

• 1/4 jalepeno, small dice

• 2 tbsp of tamari

• 1/2 tsp of turmeric

• 1/2 tsp of curry powder

• salt

• pepper

• cilantro, diced

• green onion, diced

• 1 avocado (1/4 for each serving)

• tortilas of choice (optional)

• lime, cut into little wedges

For the roasted potatoes:

• 2 medium yellow potatoes, diced into medium sized squares

• 1 tbsp olive oil

• 1/2 tsp of paprika

• 1/2 tsp of cumin

• salt

• pepper

Directions:

1) Preheat oven to 400F

2) Add diced potato, olive oil, paprika, cumin, salt and pepper to a bowl and mix well. Place on baking tray with parchment paper and when the oven is heated, cook in oven for 15-20 minutes.

3) Once the potatoes are in the oven. Bring a sauce pan to medium heat, add oil and then onions. Cook onions until translucent and then add the garlic and cook for 1 minute. Add the red pepper and saute till tender.

4) Add the spices, turmeric, cumin, salt and pepper to the pan. Then add the crumbled tofu and tamari. Cook for 5 minutes. Add spinach and let it wilt.

5) Once the potatoes are done- ff you are eating with a tortilla, add it to the oven to toast.

6) Serve with a portion of the scramble, roasted potatoes, tortilla, quarter avocado, lime (I like to squeeze it on top right before eating), diced cilantro and diced green onion.