Tofu Scramble + Roasted Potatoes + Avocado Toast

Ingredients:

Roasted Potatoes:

• 1 medium sweet potato, peeled & diced into 1/4-1/2″ pieces
• 1 large russet potato, peeled & diced into 1/4-1/2″ pieces
• 1 tbs cornstarch
• 1/4 tsp sea salt
• 1 1/2 tsp olive oil

Tofu Scramble:

• 2 tsp olive oil
• 2 cloves garlic, minced
• 1/2 cup onions, diced
• 1 red bell pepper, seeded and diced
• 1 1/2 cups sliced baby portobello mushrooms (optional)
• 2 cups de-stemmed kale or spinach, chopped (optional)
• 1 tbs nutritional yeast
• 1/4 tsp smoked paprika
• 1 pound pkg extra firm tofu, pressed and cut into small cubes
• 1/2 tsp sea salt
• freshly ground pepper
• 1/4 tsp red pepper flakes

Avocado Toast:

• 1 medium avocado, mashed
• 4 slices of fresh multi-grain or whole wheat bread, toasted
• flaxseed or olive oil
• sea salt
• freshly ground black pepper
• red pepper flakes

Directions:

Roasted Potatoes:

1. Preheat the oven to 425 degrees.
2. In a large rimmed baking sheet, toss the potatoes with the cornstarch, salt and oil with your hands.
3. Spread the potatoes into an even layer and bake for 15 minutes.
4. Flip the potatoes and bake for another 15 minutes or until crispy and golden grown.

Tofu Scramble:

1. In a large cast iron skillet, combine the oil, garlic, onions, and mushrooms and saute over medium-high heat for 5-10 minutes (until the liquid from the mushrooms has evaporated).
2. Stir in the bell pepper, kale or spinach, nutritional yeast, and smoked paprika.
3. Crumble the tofu and add it to the skillet. Stir everything together.
4. Reduce the heat to medium and saute for approx. 10 minutes more.
5. Season with salt, pepper, and red pepper flakes.

Avocado Toast:

1. Spread the mashed avocado on the toast.
2. Drizzle with flaxseed or olive oil and a sprinkle of salt, pepper, and red pepper flakes.