Tofu Scramble with Potatoes
Lightly spiced veggie scramble layered on top of baked sweet potato.
Ingredients
- Half Yellow Bell Pepper, Raw (Medium)
- Half Onion, Raw (Medium)
- 25 grams Kale
- 130 grams Mushrooms, Raw
- 1 Medium Sweet Potato (or approx 125 grams)
- 240 grams Silken Tofu
- Seasoning to taste: Nutritional Yeast, Onion Powder, Garlic Powder, Turmeric, Salt and Pepper
Directions
Preheat the oven to 425F/220C.
Pierce the sweet potato with a fork all over. Bake for 40 minutes (you can place it directly on the rack or use a baking tray).
Dice the onion, slice the mushrooms in quarters, thinly slice the bell pepper and chop the kale. Then in a pre-heated pan, sauté the onion, bell pepper and mushroom.
When the veggies have softened, add the chopped kale and crumble the soft tofu in the pan using a wooden spoon or spatula.
Season with nutritional yeast, onion powder, garlic powder, turmeric, salt and pepper to taste.
Cook the tofu for several minutes until the water is completely evaporated and it looks nice and yellow.
Check the sweet potato is fully cooked. Slice the baked potato either in half or quarters and top with the prepared ingredients.
Spoon the mix onto the baked potato and serve.
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