Roasted Potatoes and Scrambled Tofu
Potatoes
- 2 C potatoes chopped into bite size pieces
- ½ t olive oil
- ¼ t onion powder
- ⅛ t chipolte
- ½ T dried oregano
- ½ T dried parsley
- 5 turns black pepper
- pinch salt
Mix all well. Put on roasting pan. 400° F until fork goes through easily.
Tofu
- ¼ of tofu package
- ½ T soy sauce / Bragg’s aminos
- ½ T turmeric
- ½ T ground cumin
Put all in mixing bowl, mix with fork.
Water sauté ½ C onion and then add whatever vegetables are
on hand - bell peppers, celery, mushrooms, spinach.
Add the tofu and more water and heat it up.
Serve with toast and jam.
And tea.