Spicy Vegan Tofu Scramble and Olive Oil Roasted Potatoes with Herbes de Provence

This delicious and flavorful recipe combines spicy vegan tofu scramble with crispy olive oil roasted potatoes, seasoned with fragrant herbes de Provence. It is a hearty and nutritious breakfast or brunch option that will satisfy both vegans and non-vegans alike. The tofu scramble is packed with protein and a kick of spice, while the roasted potatoes offer a comforting and savory element. With a preparation time of just 30 minutes, this recipe is perfect for a lazy weekend morning or a quick weekday meal.

Ingredients

• For the Spicy Tofu Scramble:
• 1 block firm tofu
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce or tamari
• For the Olive Oil Roasted Potatoes:
• 4 large potatoes, diced into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon herbes de Provence
• Salt and pepper to taste

Directions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the diced potatoes, olive oil, herbes de Provence, salt, and pepper. Toss until the potatoes are evenly coated.
3. Spread the potatoes in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden and crispy, flipping once halfway through.
4. While the potatoes are roasting, prepare the tofu scramble. Drain the tofu and pat dry with a paper towel. Crumble the tofu into a bowl using your hands or a fork.
5. Heat the olive oil in a non-stick skillet over medium heat. Add the diced bell peppers, onion, and garlic. Sauté for about 5 minutes, until the vegetables are softened.
6. Add the crumbled tofu to the skillet, along with the turmeric, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to combine all the ingredients.
7. Cook the tofu scramble for 5-7 minutes, or until heated through and slightly crispy. Add nutritional yeast and soy sauce, and stir to coat the tofu with the flavors.
8. Serve the spicy vegan tofu scramble alongside the olive oil roasted potatoes. Garnish with fresh herbs, if desired, and enjoy hot.

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