Marci had a version of this AMAZING breakfast scramble when we were in Tahoe a few weeks ago. We stopped at the Fire Sign Cafe in Tahoe City for breakfast after an incredible weekend in Yosemite, Mammoth Lakes, and South Lake Tahoe and I was inspired by this special they had on their menu and decided to make my own version. I love this restaurant and they always have a few vegan options. If you're ever in the area make sure you stop by and have some of their delicious food! Until then, you can make this super delicious scramble!
2 cups white potatoes, chopped
3 tsp curry powder
1 onion, chopped
1 cup water
1 tsp ginger, fresh or powdered
1 clove garlic, minced
1/2 block tofu, crumbled
1 tsp turmeric
1/4 cup nutritional yeast
1 tomato, chopped
1 cup spinach
1/4 cup cilantro, chopped - optional
salt, to taste
Roast the Potatoes
Chop 2 cups of potatoes and sprinkle with 1 tsp of curry powder. Bake at 400 degrees for 30 minutes.
In a large pan on your stove sauté 1 chopped onion, 1 tsp of ginger, and 1 clove of garlic in 1 cup of water. Crumble in 1/2 a block of tofu and sprinkle with 1 tsp of turmeric, 2 tsp of curry powder, and 1/4 cup of nutritional yeast. You can add more water if the tofu looks a little dry - you'll want it to soak up all the spices as it heats through.
Once the potatoes are done roasting, add to the pan with the tofu and mix together. Add in the chopped tomato and spinach at the last minute. Sprinkle with cilantro (if you like) and a pinch of salt to taste.