Tofu Scramble with Baked Sweet Potato Hashbrowns
1 large sweet potato, cubed
1/2 tsp olive oil
1/2 tbsp arrowroot powder
1/2 pack extra-firm organic tofu
1 tsp extra-virgin olive oil
1 small white onion, diced
1 garlic clove, crushed
1/2 red pepper, diced
2 cups spinach or sliced kale
1 medium red or yellow tomato
1/4 tsp smoked paprika
1/4 tsp salt
1/4 tsp cumin
2 tbsp nutritional yeast
2 tbsp Daiya vegan cheese (use regular cheese or no cheese if desired)
Cracked black pepper
Rye bread, sprouted grain bread, or brown sourdough bread, toasted
1/2 avocado, diced, or spread over toast
Preheat the oven to 400 F. Toss the sweet potatoes lightly with olive oil. Put the sweet potato cubes in a large plastic bag with the arrowroot powder and shake until all the potatoes are covered. Empty onto a baking sheet lined with parchment or a Silpat. Bake for 30 minutes. In the meantime, make your tofu scramble...
Heat the olive oil in a skillet on medium-low for 1 minute. Add the onions and cook 2 minutes, until they begin to soften. Add the garlic, and cook 2 more minutes until the onions turn white and the garlic starts to brown. Add the red pepper and kale or spinach, and any other vegetables you like in a scrambler, such as zucchini, broccoli, or cauliflower, and cover to cook for 3 minutes until the kale or spinach wilts and turns a deep green.
Crumble the tofu in a bowl with a fork, then add to the pan. Sprinkle the spices over the scrambler, including the nutritional yeast, and stir. Once the veggies are cooked to your desired softness, remove from heat, add the cheese, and cover.
Toast the bread and chop the avocado. You can also use avocado as a heart healthy and fiber-rich spread over toast.
Plate the tofu scrambler and toast. Serve with fresh sliced oranges or grapefruit to provide Vitamin C, which assist in the absorption of the iron from the tofu.