Spicy Vegan Tofu Scramble and Olive Oil-Roasted Potatoes with Herbes de Provence Best Family Recipes

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Spicy Vegan Tofu Scramble and Olive Oil-Roasted Potatoes with Herbes de Provence

You won't pass over eggs with this breakfast dish bursting with extreme, unique flavors and textures. I use F. Oliver's(R) Meyer lemon olive oil, and honeyed ginger balsamic vinegar, with a dash of curry powder. Paired with roasted potatoes, this makes a memorable meal. Serve with sautéed spinach or a crisp leaf of romaine lettuce.

Ingredients :

1 ½ kilos Yukon Gold potatoes, diced
greater-virgin olive oil
1 teaspoon herbes de Provence
1 teaspoon chopped sparkling sage
sea salt to flavor
ground black pepper to flavor
1 (12 ounce) package greater-organization tofu
more-virgin olive oil
2 garlic cloves, minced
¾ cup chopped mushrooms
½ cup chopped zucchini
sea salt to taste
2 scallions, white and green components, chopped
1 tablespoon lemon-infused olive oil (together with F. Oliver's(R) Meyer lemon)
1 tablespoon rice vinegar
1 tablespoon soy sauce, or to flavor
2 teaspoons pear-infused white balsamic vinegar
1 (1/eight inch thick) slice ginger, minced
1 teaspoon beaten fennel seeds
1 teaspoon Madras curry powder
½ teaspoon turmeric
sea salt to flavor
1 pinch Chinese five-spice powder
freshly floor purple peppercorns to taste

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H15M

Notes :

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