Spicy Roasted Potato Bowls with Avocado Salsa & Tofu Scramble

Allergens

Soy (Tofu)

Ingredients

• 4 large russet potatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 block firm tofu (14 oz)
• 1 cup vegetable broth
• 1 tsp turmeric
• 2 tbsp nutritional yeast
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeno pepper, seeded and diced
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions

1. a. Preheat oven to 425°F (220°C). b. Scrub potatoes clean and chop into 1 inch cubes. c. In a large bowl, toss potatoes with olive oil, smoked paprika, cumin, salt, and pepper. d. Spread seasoned potatoes in a single layer on a parchment lined baking sheet and bake for 25 minutes or until golden brown and crispy. e. Drain tofu and cut into small cubes. In a non stick skillet, heat vegetable broth over medium heat. Add turmeric and bring to a simmer. f. Stir in the tofu, cover, and let cook for 5 minutes. Remove lid, add nutritional yeast, and stir until well combined. Season with salt and pepper. g. In a separate bowl, mix together avocado, red onion, cilantro, jalapeno, lime juice, salt, and pepper to make the Avocado Salsa.

Chef’s Insight

This recipe showcases how plant-based meals can be just as satisfying and flavorful as traditional Spanish breakfast dishes.

Notes

Ensure all ingredients are fresh and of high quality for the best results.