Spicy Vegan Tofu Scramble And Olive Oil Roasted Potatoes With Herbes De Provence Recipes
TOFU-POTATO SCRAMBLE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.
- Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt.
- Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.
Nutrition Facts : Calories 374, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 4 milligrams, Sodium 626 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 19 grams
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® 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.
Provided by lindseytr0n
Categories Breakfast Potatoes
Time 1h15m
Yield 4
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until parboiled, about 5 minutes. Drain and transfer potatoes to a baking sheet. Coat liberally with olive oil and season with herbes de Provence, sage, sea salt, and black pepper.
- Roast in the preheated oven until tender, turning once, about 25 minutes.
- Meanwhile, place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into small dice.
- Heat olive oil in a pan over medium-high heat. Add garlic and saute until golden, about 1 minute. Add mushrooms and cook until softened, 3 to 5 minutes more. Add zucchini and a sprinkling of sea salt; keep cooking for about 3 minutes more.
- Add diced pressed tofu, scallions, lemon oil, rice vinegar, soy sauce, pear vinegar, and ginger to the pan with the vegetables. Stir in fennel seeds, curry powder, turmeric, sea salt, Chinese 5-spice powder, and ground pink pepper. Reduce heat to low and cook until flavors combine, 3 to 5 minutes more.
Nutrition Facts : Calories 435.7 calories, Carbohydrate 36.2 g, Fat 28.6 g, Fiber 4.1 g, Protein 11.6 g, SaturatedFat 4 g, Sodium 487.2 mg, Sugar 1.5 g
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