This dish includes creamy tofu scramble paired with roasted stoneground mustard honey-gold potatoes and gluten-free toast. The potatoes are boiled and roasted until crispy, while the tofu is cooked to resemble scrambled eggs with flavorful spices.
1: Slice potatoes in half and place in gently boiling water for about 7-10 minutes until just starts to soften. Strain and pat dry.
2: Transfer potatoes to a bowl and add stoneground mustard until all pieces are generously coated. Roast at 400F until crispy and golden.
3: Gently remove silken tofu from the packet and pat dry with paper towels. Cut into 1-inch cubes.
4: Heat a non-stick skillet and place tofu in the pan, flat-side down, without overcrowding. Optionally, add a little olive oil or vegan butter.
5: Let tofu cook on medium-high until it starts to brown and skin has formed (up to 5 minutes). Carefully flip and continue cooking until all sides are browned.
6: Add garlic powder, onion powder, nutritional yeast, turmeric, chili powder, salt, and black pepper. Stir gently while cooking to incorporate all ingredients, breaking up tofu cubes until they resemble scrambled eggs.
7: Remove from heat and serve.
