Tofu Scramble with Veggies and Roasted Potatoes

Ingredients

Tofu Scramble

• 1 tablespoon olive oil
• 14-ounce pack of extra firm tofu, drained
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1 pound of mushrooms, sliced
• 5-ounce pack of baby spinach
• 1 head of broccoli, cut into florets
• 10 grape tomatoes, cut in half
• 2 teaspoons turmeric
• Kosher salt and pepper to taste

Roasted Potatoes

• 4-6 Yukon gold potatoes or whatever you have on hand
• 2 tablespoons olive oil
• 2 teaspoons Cajun seasoning
• Kosher salt and pepper to taste

Directions

1. Preheat the oven to 425 degrees Fahrenheit.

2. Cut the potatoes into fork size pieces. Place into a pot and cover with cold water. Add a couple pinches of salt and bring to a boil. Simmer until the potatoes are just done.

3. Drain, then toss in a bowl with olive oil and the seasoning. Spread out the potatoes on a sheet tray lined with parchment paper. Bake for 20 minutes at 425 degrees Fahrenheit.

4. Chop all your veggies and drain the tofu.

5. In a large skillet, add the olive oil over medium-high heat. Add the onions, pepper, and mushrooms. Season with salt and pepper and sauté for 5 minutes.

6. Add the broccoli, tomatoes, and crumble in the tofu. add the turmeric and mix well. Cook for an additional 5 minutes. Add the spinach, mix well and turn off the heat. Check the seasoning and adjust. Serve with hot sauce and ketchup.