Name: Savory Mushroom & Potato Tofu Scramble
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 0.68 kg cremini mushrooms; 3 (340 g) pkgs extra firm tofu; ¾ small bunch Italian (flat-leaf) parsley; 1 ½ medium yellow onions; 3 medium yellow potatoes; black pepper; extra virgin olive oil; paprika; salt; thyme, dried; turmeric, ground

Savory Mushroom & Potato Tofu ScrambleSavory Mushroom & Potato Tofu Scramble — a 30-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

0.68 kg cremini mushrooms

3 (340 g) pkgs extra firm tofu

¾ small bunch Italian (flat-leaf) parsley

1 ½ medium yellow onions

3 medium yellow potatoes

black pepper

extra virgin olive oil

paprika

salt

thyme, dried

turmeric, ground

Instructions

Cut the tofu in half along the long side. Sandwich the tofu between clean towels or paper towels and place on a baking sheet. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce.

Small dice the potatoes (cut into ¼-inch cubes). Transfer to a large pot and cover with hot water (from the tap). Bring to a boil; reduce heat and simmer, covered, for 11 minutes. Once finished, drain the potatoes and set aside.

Peel and small dice onion.

Preheat a large pot over medium heat. Once the pot is hot, add oil and swirl to coat the bottom.

Add the onion to the skillet; cook, stirring frequently, until slightly softened, 3-4 minutes.

Slice the mushrooms and add to the pot along with spices.

Crumble the tofu with your fingers into the skillet. Add the cooked potatoes and stir to combine. Sauté until the mushrooms are softened, 7-9 minutes.

Shave parsley leaves off the stems; discard the stems and mince the leaves.

Divide the potatoes and veggies between plates and top with minced parsley. Enjoy!

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