Scrambled Tofu with Roasted Potatoes

This is the perfect vegan brunch! Scrambled tofu with veggies, warm roasted potatoes, toast, and fresh fruit!  The next morning I used the leftovers and made a scrambled sandwich with ketchup on a roll.  So much flavor and breakfast goodness on one plate!  

Ingredients for Scramble:                         

• 14 ounce package firm tofu crumbled
• 1 cup spinach
• 1/2 cup sliced cherry tomatoes
• 1/2 of a yellow onion chopped
• 2 green onions chopped
• 4 garlic cloves diced
• 1/2 tbs turmeric powder
• 1 avocado cubed

     Instructions for Scramble:

1. In pan, on medium low heat, sautee onion until it is translucent.
2. Add diced garlic and cook for additional 5 minutes.
3. Add in the tomatoes and spinach and cook until the spinach has wilted.
4. Next add in the crumbled tofu, turmeric, salt and pepper.
5. Mix well.
6. Add in the green onions and cook for 5 minutes.
7. Serve and top with avocado

      Ingredients for Roasted Potatoes:

• 1 pound sliced/cubed red potatoes (about two cups)
• Olive oil
• 2 tbs paprika
• 1/2 tsp dried rosemary
• 3 cloves minced garlic
• salt and pepper to taste

       Instructions for Roasted Potatoes:

1. Place potatoes in plastic bag or bowl. We used bag.
2. Add in paprika, rosemary, garlic, salt, and pepper.
3. Shake, shake, shake.
4. Place on baking sheet.
5. Bake at 350 for 25-30 minutes.