About the Recipe
This recipe is very simple to prepare, it opens your creativity and the taste for something different. Feel free to add as many veggies as you like. Enjoy it
Ingredients
Ingredients
Roasted Potatoes
4 cups diced russet potatoes
½ cup diced bell peppers
½ cup diced onions
2 tablespoons avocado oil or olive oil
1 table spoon of taco seasoning
Scrambled Tofu
16 ounce block extra-firm tofu drained and patted dry
2 tablespoons avocado oil or olive oil
2 tablespoons nutritional yeast
1 teaspoon ground turmeric
Salt to taste
Preparation
Instructions
Roasted Potatoes
Preheat the oven to 425°F.
In a large bowl, toss diced potatoes, bell peppers and onions with avocado oil and taco seasoning.
Spread them in an even layer on a foil-lined baking sheet
Place in the oven for 15-20 minutes.
Scrambled Tofu
When the potatoes have 10 minutes left on the roasting time, prepare the scrambled tofu.
Drain a block of extra-firm tofu from the liquid it comes packaged with, then use a couple of paper towels to gently squeeze any more liquid out of the tofu.
Use your hands, or a potato masher to crumble the tofu. Just make sure you don't completely mash the tofu, as you still want it to have some texture to it.
Heat avocado oil in a large skillet over medium high heat.
Add the tofu and cook for 4-5 minutes.
Add the nutritional yeast, turmeric and salt, continue cooking for 2-3 minutes.
Assemble the bowls.
Divide the roasted potatoes and scrambled tofu between four bowls.
Add sliced avocado and cherry tomatoes to each bowl, or any veggies of your choice.
Top with fresh chopped cilantro and avocado.
Be creative, you can also make it into a burrito :)