4-5 russet potatoes, scrubbed clean then diced (into small ¼ inch cubes)
1 tsp avocado oil
1 tbsp onion powder
1 tbsp garlic powder
½ tsp salt
Extras:
Sliced tomato
Sliced avocado
Hot sauce
Instructions
Pre-heat oven to 425°F
Coat the potatoes with avo oil, onion and garlic powder. Then lay them out on a parchment-covered (or silicone sheet-covered) pan, making sure they're barely touching each other (you may need 2 pans).
Bake potatoes for 20-30 minutes, flipping half way. They should be golden on all sides.
Oil-free sauté your onions: Bring pan to medium heat, throw onions on and let heat until they brown. Then add a bit of water to de-caramelize the pan. Do this until they are translucent (about 5 minutes, adding water if they stick).
Add mushrooms, pepper and garlic. Let sauté a couple of minutes.
Add the spices and a bit more water (about ¼ cup)
Crumble the tofu with your hands (trying to get the tiniest crumbs possible) into the pan.
Add the hummus.
Mix it all together and let sauté for a couple more minutes.
Serve it up with the potatoes, avocado, fresh tomato, and Sriracha hot sauce!
Recipe by HookedOnPlants at https://hookedonplants.ca/2018/09/13/simple-tofu-scramble-with-breakfast-taters-plant-based-weekend-brunchin/