Vegan Potato and Tofu Scramble

Ingredients

Olive oil

2 tablespoons

Potatoes

2 medium, diced

Onion

1 medium, chopped

Bell peppers

1 cup, chopped (any color)

Garlic

2 cloves, minced

Tofu

14 oz, firm, drained and crumbled

Turmeric

1 teaspoon

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced potatoes to the skillet and cook until they are golden and crispy, about 10 minutes. Stir occasionally to ensure even cooking.
3. Once the potatoes are crispy, add the chopped onion, bell peppers, and minced garlic to the skillet. Sauté until the vegetables are soft, about 5 minutes.
4. Next, add the crumbled tofu to the skillet along with the turmeric, salt, and black pepper. Stir well to combine all ingredients.
5. Cook the scramble for an additional 5 minutes, stirring occasionally, until the tofu is heated through and the flavors meld together.
6. Taste and adjust seasoning as needed. Serve the scramble hot, garnished with fresh parsley.