Tofu Scramble with Roasted Potatoes

Ingredients

• 16 oz firm or extra-firm tofu
• 1½ lb yellow potatoes
• ½ yellow onion
• 1 bell pepper
• 2 clove garlic
• 2 tbsp nutritional yeast
• ½ tsp turmeric powder
• ½ tsp smoked paprika
• ¼ tsp black salt (kala namak) (optional)
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp olive oil
• 2 tbsp fresh chives (optional)
• 1 tbsp hot sauce (optional)

Steps

1. Preheat oven to 400°F (200°C). Dice potatoes into 1/2-inch cubes. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, press excess water from the tofu. Crumble the tofu into a bowl. Add nutritional yeast, turmeric, smoked paprika, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and black salt (if using). Mix well.
3. Dice onion and bell pepper. Mince garlic.
4. Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Add onion and bell pepper and sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
5. Add the seasoned crumbled tofu to the skillet. Cook for 8-10 minutes, stirring occasionally, until heated through and slightly browned.
6. Serve the tofu scramble alongside the roasted potatoes. Garnish with fresh chives and hot sauce, if desired.