Tofu Scramble with Kale & Roasted Potatoes

Preheat the oven to 400 degrees F (205 degrees C).

Halve the Baby Potatoes (12) .

Drizzle the potatoes with Olive Oil (to taste) . Sprinkle with Salt (to taste) and dried rosemary, place them in the oven, and cook for 35 minutes.

While the potatoes are cooking, chop the Red Bell Pepper (1) into small pieces.

Thinly slice the Scallions (1 bunch) and set aside.

Heat a skillet or frying pan. Once it’s hot, add a drizzle of Olive Oil (to taste) , Garlic (1 tsp) , and the red bell pepper pieces. Cook for 5 minutes.

Add the Kale (2 cups) . Cover with a lid, and steam for 5 minutes. Once cooked, remove it from the pan, put it in a bowl, and set aside.

Open the tofu package and remove as much water as possible by applying pressure to the block and using a paper towel to remove excess water.

Once the Extra Firm Tofu (1 block) is drained, crumble into bite-sized pieces into a pan over medium-high heat using your hands or a fork.

To the same pan, add a drizzle of Olive Oil (to taste) . Once it's hot, add the tofu scramble, a pinch of Salt (to taste) , a pinch of Ground Black Pepper (to taste) , Chili Lime Seasoning Blend (1/2 tsp) , Ground Coriander (1/2 tsp) , and Ground Turmeric (1/4 tsp) . Fry until browned (about 5 minutes). Let it cook without too much stirring so it can crisp.

Once the tofu is fully cooked, add the kale and bell pepper back to the pan and combine.

Add a splash of Low-Sodium Soy Sauce (1 Tbsp) and the green onion slices.

Serve with a side of roasted potatoes and garnish with more green onion slices. Enjoy by itself or on toast!