NUTRITION

SERVINGS

INGREDIENTS

7 oz Firm tofu

1 medium Yukon gold potato

0.25 tsp Olive oil

3 tbsp Nutritional yeast

0.25 cup Red onion

0.5 cup Red bell pepper

0.25 tsp Ground turmeric

0.25 tsp Black salt

0.25 tsp Black pepper

1 cup Fresh spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the Yukon gold potato into small 1/2-inch cubes and toss with the olive oil, a pinch of black salt, and black pepper.

• 3

  Spread the potatoes evenly on the baking sheet and roast for 20-25 minutes until they are golden brown and crispy.

• 4

  While the potatoes roast, drain the firm tofu and crumble it into a bowl using your hands or a fork until it reaches an egg-like consistency.

• 5

  Heat a large non-stick skillet over medium heat and sauté the diced red onion and red bell pepper for 5 minutes until softened.

• 6

  Add the crumbled tofu to the skillet along with the nutritional yeast, ground turmeric, black salt, and black pepper, stirring well to combine.

• 7

  Cook the tofu mixture for 5-7 minutes, stirring occasionally to ensure even heating and flavor distribution.

• 8

  Fold in the fresh spinach and cook for 1 minute until just wilted.

• 9

  Serve the warm tofu scramble on a plate alongside the crispy roasted potatoes.