Scrambled Tofu with Roasted Vegetables and Potatoes
Ingredients
- 1/2 container tofu
- 1 tablespoon turmeric
- 1 tablespoon sage
- 1 tablespoon nutritional yeast
- 1 teaspoon onion salt
- Salt and pepper to taste
Roasted components
- 2 medium courgettes
- 2 bell peppers
- 2 onions
- 500 grams mini potatoes
- 1 tablespoon rosemary
- 1 tablespoon paprika
- 2 tablespoons oil
Preparation
Mash the tofu and mix with turmeric, sage, nutritional yeast, onion salt, salt, and pepper
Sauté the tofu mixture in a pan over medium heat until golden and heated through, about 5-7 minutes
Chop the courgettes, bell peppers, onions, and potatoes into bite-sized pieces
Toss the chopped vegetables and potatoes with oil, rosemary, and paprika in a bowl
Spread the vegetable mixture on a baking sheet and roast in a preheated oven at 200°C for 20-30 minutes, or until tender and slightly charred
Serve the scrambled tofu alongside the roasted vegetables and potatoes
