Country Breakfast: Tofu and Veggie Scramble With Home Fries

• tofu and veggie scramble2 servings
• mori-nu tofu12 ounces
• olive oil1 tablespoon
• mushrooms1 cup
• asparagus1 cup
• onions0.5 cup
• garlic clove1
• seasonings1.5 teaspoons
• turmeric1.5 teaspoons
• garlic powder0.5 teaspoon
• cayenne pepper0.5 teaspoon
• pepper0.5 teaspoon
• water2 tablespoons
• home fries2 servings
• potatoes3 inches
• pepper2 teaspoons
• salt1.5 teaspoons
• olive oil2 tablespoons

Instructions

1. 1

   Tofu and veggie scramble Press the tofu for 30 minutes prior to cooking.

2. 2

   Chop all the veggies and leave ready to begin cooking process.

3. 3

   Using a non-stick skillet, heat olive oil on medium heat.

4. 4

   Add pressed tofu and crumble in large pieces.

5. 5

   The tofu will need to cook and dry out a little for 10 to 15 minutes, so meanwhile, add onions and garlic to tofu.

6. 6

   After those 15 minutes, add asparagus and mushroom and all the rest of the spices plus the water.

7. 7

   Cook for 5 minutes and serve hot!

8. 8

   Home Fries Prepare potatoes before starting on tofu scramble.

9. 9

   Preheat oven to 450F and move oven rack to the next to last highest row.

10. 10

    Line a small cookie sheet with parchment paper.

11. 11

    Wash and scrub potatoes.

12. 12

    Dice them and add to a medium bowl.

13. 13

    Add olive oil, salt and pepper and mix well.

14. 14

    Pour potatoes on cookie sheet and spread evenly.

15. 15

    Bake for 20 minutes and serve while hot.