Who doesn't love hash? I mean come on?? So versatile. Me and my hunny have been loving roastin a bunch of potatoes and making so many different fun things. Here is my Turmeric Tofu Scramble. (Oh did I mention, I love leftovers and don't measure anything, so be prepared to guesstimate) hello, intuitive cooking:
Literally however many potatoes you feel like making. I use red organic
1 Tsp dill
1 block of firm or extra firm tofu
3ish Tbsp olive oil
Juice of half a lemon
CHOPPED VEGGIES! Today I used brussel sprouts, green and white onion, a red bell pepper, and crimini mushrooms and 3 cloves of garlic
2 Tbsp nutritional yeast
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 black salt****
1 tsp of spicy mustard
1/3 cup of unsweetened non-dairy milk.
. ***Black salt is something I got on amazon. It is pink, and it smells like eggs, giving the tofu scramble an slight eggy taste. Definitely not necessary, but fun.
Set oven to 425 degrees, and immediately put two cookie sheets in the preheating oven. Wash then chop potatoes into bite size pieces. Mix in a big bowl with a Tbsp-ish of olive oil, 1/2 tsp of salt, dill, juice of half a lemon, and freshly ground black pepper. Once oven is preheated, divide potatoes on the two sheets, spreading out evenly. Put in oven for 10 ish minutes, scrape pans and rotate them on different racks, put in for another 10 ish minutes. Taste a tater at the end, and who knows, they may be done or they may need 10 more minutes. I live in the mountains so cooking time is irrelevant here.
While the potatoes are cooking, chop your veggies and saute them in a tbsp on olive oil, some salt and pepper, till they are less crunchy but not soggy.
While that's going, mix together the tofu sauce in a lil bowl. In a separate saute pan, heat up the last tbsp of oil, mash up tofu in pan, leaving a few larger chunks. Once it's browned, add sauce. Add veggies to the pan. Mix it up.
Once potatoes are done, take em out and put as many as you want into your tofu scramble. Save the rest for snacking or whatever you want.
Thanks to https://lovingitvegan.com/vegan-tofu-scramble/ for the tofu sauce