Saturday mornings we always make a brunch style breakfast. This time we made one of my favorites, roasted potatoes with tofu scramble.

This is one I’ve been perfecting over the years. I’ve learned to get perfect potatoes you start them on the stove top and finish them in the over. That way they are tender on the inside and crunch on the outside. They are the perfect combination of potato, garlic, and salt.

For the tofu scramble, I use whatever veggies i have on hand. This time I used broccoli, mushrooms, sweet peppers, jalapenos, and kale. I lightly saute them to make sure they stay bright in color and crunchy. Then I add in crumbled tofu, Bragg’s amino acid, and tumeric.

It’s healthy and delicious!

4 Yukon Gold Potatoes cut into 1/4 inch pieces

3 cloves garlic minced

pinch of salt

1 tbsp vegan margarine (I like earth balance)

1 tbsp avocado oil

1 cup broccoli cut into small pieces

6-8 Mushrooms sliced

5 sweet peppers sliced

1/4 of a large jalapeno sliced

4 leaves of kale chopped

1/2 block of firm tofu

1 tbsp tumeric

2 tsp Bragg’s Amino Acid

Preheat oven to 400 degrees. Take the vegan margarine and melt it in pan over medium heat. Add the potatoes, garlic, and a pinch of salt cover and cook until potatoes are soft. Taste and adjust seasoning as needed. Remove from heat and put potatoes on a baking sheet. Place baking sheet on middle oven rack and bake for 10 minutes or until the edges of the potatoes are getting brown and crisp.

Add avocado oil and heat on medium. Add broccoli and mushrooms and cook until mushrooms soften and broccoli is bright green. Add sweet peppers and jalapeno and cook for about 2-3 more minutes. Add kale and cook until just wilted. Add crumbled tofu, tumeric, and Bragg’s Amino Acid and cook until heated through. Taste and adjust seasoning.

Place potatoes in bowl and top with tofu scramble. Serve immediately. Makes approximately 4 servings.