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

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

You won't miss eggs with this breakfast dish bursting with intense, 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 pounds Yukon Gold potatoes, diced
• extra-virgin olive oil
• 1 teaspoon herbes de Provence
• 1 teaspoon chopped fresh sage
• sea salt to taste
• ground black pepper to taste
• 1 (12 ounce) package extra-firm tofu
• extra-virgin olive oil
• 2 garlic cloves, minced
• ¾ cup chopped mushrooms
• ½ cup chopped zucchini
• sea salt to taste
• 2 scallions, white and green parts, chopped
• 1 tablespoon lemon-infused olive oil (such as F. Oliver's(R) Meyer lemon)
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce, or to taste
• 2 teaspoons pear-infused white balsamic vinegar
• 1 (1/8 inch thick) slice ginger, minced
• 1 teaspoon crushed fennel seeds
• 1 teaspoon Madras curry powder
• ½ teaspoon turmeric
• sea salt to taste
• 1 pinch Chinese five-spice powder
• freshly ground pink peppercorns to taste

Instructions :

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

Notes :

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