Tofu Veggie Scramble with Roasted Potatoes Recipe
This tofu and veggie scramble with crispy oven-roasted potatoes is perfect for a lazy breakfast or special occasion brunch. Get the recipe!
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Ingredients
- 1 pound red-skin potatoes (2-inch diameter), quartered
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 1 to 2 teaspoons ground turmeric
- ½ teaspoon dry mustard
- 2 14- to 16-oz. package firm tofu
- 12 oz. asparagus, trimmed and cut into 1-inch pieces
- ⅓ cup thinly sliced shallots
- 2 cups torn Swiss chard leaves
- 1 cup cherry or grape tomatoes, halved
- 1 to 2 tablespoons chopped fresh sage, dill, or parsley
- 2 whole wheat English muffins, split and toasted
- 2 cups sliced fresh fruit
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