Spicy Tofu Scramble and Olive Oil Roasted potatoes with herbs de Provence

Originally posted on allrecipes by Lindseytr0n

You won't be missing eggs when eating this. This breakfast dish is bursting with intense, unique flavors and textures. I use the rousing combo of F. Oliver's Meyer Lemon olive oil and Honeyed Ginger balsamic vinegar with a dash of curry powder to make all the other seasonings really pop. Paired with crispy, creamy roasted potatoes this makes a memorable meal.




You'll need:

For Tofu:
Extra virgin olive oil
2 cloves of garlic, minced
3/4 c of chopped mushrooms
1/2 c chopped zucchini
2 chopped scallions, green and white parts
1 pkg of pressed extra firm tofu, small dice (slice lengthwise and absorb as much water as you can with paper towel or clean cotton kitchen towel)
1 T F. Oliver's Meyer Lemon olive oil (substitute: fresh grated lemon peel and olive oil)
2 t of F. Oliver's Honeyed Ginger balsamic vinegar (substitute: pear infused white balsamic with a pinch of minced ginger)
1 T Rice vinegar
1 T Soy sauce or to taste
1/2 t of turmeric
Sea salt
1 t of crushed or ground fennel seed
pinch of chinese five spice
1 t of madras curry powder
pink pepper

For potatoes:
I used waxy red, I recommend using yukon gold
1 1/2 lbs of yukon gold potatoes, medium dice
Extra virgin olive oil
sea salt
black or pink pepper
1 t of herbs de Provence
1 t of fresh chopped sage and/or thyme

Directions

1. Preheat oven to 400° Boil chopped potatoes for 5 minutes, strain. Transfer potatoes to baking sheet and coat liberally with olive oil. Sprinkle with sea salt to taste, herbs de Provence, sage and/or thyme and pepper. Roast in oven for 25 minutes, turning once during cooking.
2. Sauté minced garlic in 2 T of olive oil until golden, add mushrooms and cook until softened, add zucchini and a sprinkling of sea salt. Keep cooking over medium to medium high heat for a couple minutes more. Add in tofu and scallion, lemon olive oil, vinegars and soy sauce.
3. Stir in turmeric, fennel seed, chinese five spice, curry powder and pink pepper. Reduce heat to low and cook for a few more minutes to let flavors combine.
4. Serve with sautéed spinach or a crisp leaf of romaine lettuce.