Rainbow Tofu Scramble with Hearty Potatoes
2 large russet potatoes, peeled and chopped into small cubes
1 large brick of extra firm tofu (350 grams)
1/2 red onion, finely diced
3-4 cups of chopped cremini mushrooms
1 small zucchini, diced
2 roma tomatoes, diced
3-4 handfuls of baby spinach
2-3 TBSP nutritional yeast
EVOO (Extra Virgin Olive Oil), optional
1-2 tsp. chili powder
1-2 tsp. cumin
1-2 tsp. paprika
1-2 tsp. dried oregano
s&p to taste
Your favourite hot sauce!
Pre-heat oven to 375 F. Place potatoes in a large, microwave safe bowl. Add 3-4 TBSP of water. Microwave on high for approximately 5 minutes. (Potatoes should be slightly under-cooked). Remove from microwave, drain water and place potatoes in an non-stick roasting pan (or line with parchment paper). Drizzle one tablespoon of EVOO over potatoes (optional) and season with oregano, salt and pepper. Bake for approximately 20-25 minutes. Flipping potatoes about half-way through.
Once your potatoes have been roasting for about 10 minutes, heat a non-stick pan on the stove top at medium heat. Add 1-2 TBSP of water OR EVOO and then add in your onion, mushrooms and zucchini. Add your spices - chili powder, cumin, paprika, s & p. (I eye-balled all of my spices! Feel free to add more spices while you cook the veggies, as needed.)
Next, crumble the whole package of tofu into bowl, add the nutritional yeast and more spices + salt and pepper! Add the tofu mixture into the pan and mix everything together. Keep stirring over low-medium heat. When the potatoes are ready, throw them into the pan with all of your veggies and tofu! Next, add the diced tomatoes, spinach and more spices, if needed!! Cook for a few more minutes or until the spinach is wilted. Season with salt and pepper. Serve it up with your favourite hot sauce and enjoy!!!