Tofu Scramble with Yukon Gold and Sweet Potato Home Fries

herb soy breakfast brunch vegetarian tofu spice root vegetable sweet potato/yam vegan pescatarian dairy free wheat/gluten-free peanut free tree nut free no sugar added kosher

Ingredients

1 tablespoon extra-virgin olive oil

1 onion, diced

1 green bell pepper, seeded, deveined, and diced

1/2 red bell pepper, seeded, deveined, and diced

1 tablespoon ground cumin

1 tablespoon ground turmeric

1 teaspoon coriander

1/2 teaspoon chili powder

1/2 teaspoon paprika

1 teaspoon dried thyme

Pinch of cayenne

1/4 teaspoon sea salt

Freshly ground black pepper

2 pounds firm tofu, drained of excess water

Yukon Gold and Sweet Potato Home Fries

Method

1. In a sauté pan, heat the olive oil and add the onion and peppers. Cook until softened, about 5 minutes.

2. In a small bowl, mix together the cumin, turmeric, coriander, chili powder, paprika, thyme, cayenne, salt, and pepper, and set aside.

3. Crumble the tofu into bite—sized pieces with a fork and add to the sauté pan. Sprinkle the spice mixture over the tofu to coat and sauté for about 5 minutes. Serve at once with the home fries.