Vegan Tofu Scramble & Paprika Potatoes

• Produce

  • 1 cup Blend of spinach
  • 1/2 cup Cherry tomatoes
  • 4 cloves Garlic
  • 2 cups Maitake and crimini mushrooms
  • 2 Red potatoes
  • 1/2 tsp Rosemary, dried
  • 2 Scallions
  • 1/2 Yellow onion

• Refrigerated

  • 1 14 oz package Tofu, firm organic

• Condiments

  • 1 tsp Tamari

• Baking & Spices

  • 3 tbsp Nutritional yeast
  • 1 tbsp Paprika
  • 1 Salt & pepper
  • 1/2 tbsp Turmeric, powder

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Other

  • liberal pinches of salt & pepper
  • 2 Yukon gold, cut into 1/2 inch cubes

Found on apolloandluna.com

Description

Ingredients

• 14 oz package of firm organic tofu, drained & mashed with a fork
• 2 cups of maitake and crimini mushrooms, chopped
• 1 cup blend of spinach, kale and chard
• 1/2 cup cherry tomatoes
• half a yellow onion
• two scallions, chopped
• 4 cloves of garlic, diced
• 1/2 tablespoon turmeric powder
• 3 tbsp nutritional yeast
• tamari, roughly 1 tsp
• salt & pepper to taste
• 2 red potatoes, cut into 1/2 inch cubes
• 2 yukon gold, cut into 1/2 inch cubes
• 3 tbsp extra virgin olive oil
• 1 tbsp paprika
• 1/2 tsp dried rosemary
• liberal pinches of salt & pepper

Directions

• In a large pan, sautee the onion in olive oil or coconut oil until translucent, roughly 5 minutes.
• Add diced garlic and mushrooms and sautee for another 5 minutes.
• Add tomatoes and spinach mix until the greens begin to wilt.
• Add the mashed tofu and turmeric, tamari, nutritional yeast, salt and pepper and combine until well mixed and all of the tofu turns a beautiful yellow color.
• Add the chopped scallions and cook everything together until the tofu is heated through.
• On a baking dish, place the potatoes, cover in olive oil, rosemary, paprika, salt and pepper and cook for 30 minutes until the potatoes are crispy and cooked through the center.
• Plate your scramble with potatoes on the side and add some toast with vegan butter if desired. You can even make a tofu scramble sandwich!