Tasty Tofu Scramble

What's high protein, low fat, and can be kept in the fridge for months? Tofu! Unfortunately, throughout the outbreak Covid-19 it's been hit and miss as to whether I've been able to get my hands on this soy based staple, thankfully I had a couple of packs in the fridge ready to make into quick and delicious breakfast for the family.
If you can get your hands on a couple of packets of this gem, it typically has a shelf life of a few months so long as the package isn't opened, so makes a great and reliable alternative to eggs, meat, or even cheese!

For the Potatoes
wash and slice potatoes into cubes
season to taste- I used Trader Joe's onion salt, lemon pepper seasoning, and a little smoked paprika
Toss with some EVOO, place in a single layer on parchment/ baking paper and bake at 400°F/ 200°C for 40 minutes, turning at least once.


For the Tofu Scramble
Ingredients
1 pack extra firm tofu
1 onion, finely chopped
1/2 a green pepper, chopped
1/4 zucchini/ courgette chopped
2 tbsp EVOO
1 tbsp nutritional yeast
1tsp garlic salt

Method
Remove the tofu from its packaging, wrap in kitchen roll/ kitchen towels and place between two weighted objects (I use two wooden chopping boards), leave for at least 30 mins- this draws the extra moisture out of the block leaving a better texture for the dish.
In a large frying pan, add the EVOO, onion, and pepper, fry on a medium heat until they start to soften, add the courgette/zucchini and fry for a couple of minutes before adding the tofu- I find it easiest to add the tofu to the pan by crumbling it with your hands. Fry for 5 minutes until the tofu is cooked through, add the nutrutional yeast, garlic salt,  and and other seasoning you like cooking through for another 2-3 minutes to ensure even distribution of flavour. I added a pinch of sumac for a smokey lemon flavour once plated.

Serve in a bowl with some fresh greens and a large home brewed coffee.