This is a whole-food, plant-based recipe without oil, that’s simple to make and sure to please any picky eater. RECIPE BELOW
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This roasted potatoes with tofu scrambled tofu recipe is from my cookbook, The High-Five Diet.
Ingredients:
Russet and/or Yukon gold potatoes, diced, skin on
About 7 dashes of salt, garlic powder, onion powder, oregano, paprika
pinch of cayenne pepper
1 teaspoon of freshly ground black pepper
2 boxes tofu, drained and pressed
¼ cup coconut aminos
1 yellow or white onion, chopped
1 red bell pepper, cored, seeded and chopped
¼ to ½ cup Kalamata olives, sliced in half
Hot sauce to taste
Place potatoes on a large rectangular glass baking dish and sprinkle with water and toss. Add spices and herbs and toss with your hands. Heat oven at 375 degrees. Put seasoned potatoes in oven. Check potatoes every 15 minutes, flipping them with a spatula to cook all sides evenly.
While potatoes are cooking, crumble tofu with your hands into a glass dish and mixed with coconut aminos. Cover. Place in refrigerator to marinate.
Put chopped onion on a heated pan. Add 3-4 tablespoons of water and stir with a spatula until the onions are translucent. Add bell pepper and olives to pan, mix vegetables, and remove from heat. After the potatoes have been cooking 45 minutes, add the tofu and vegetables. Gently toss the potatoes with the tofu and other vegetables. Cook another 15-30 minutes until the potatoes are cook through.
Serve hot.
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