This is perfect breakfast for lazy days or for weekend mornings when you have more time on hand to treat yourself to a scrumptious breakfast. I love how much veggies are packed into this plant powered brekkie which will definitely keep you full and satisfied until lunch time or even longer. I have been totally obsessed with tofu scramble lately especially when packed with spices. For this recipe I love adding Love Raw Immunity booster, which apart from giving it a bright yellow colour, it also adds so much anti oxidants and anti inflammatory properties.
1 pack of firm tofu (about 200 gr)
2 medium size potatoes
About 20 cherry tomatoes
About 300 gr of spinach of greens of your choice (kale will work as well) roughly chopped
2 cloves of garlic
A glug of olive oil
1 tablespoon of Love Raw Immunity Booster
1 teaspoon of smoked paprika
1 teaspoon of salt
1 teaspoon of pepper
2 finely sliced spring onion or chives
A handful of finely chopped dill
Start by cooking the potatoes. Preheat the oven at 180 degrees Celsius. Sliced the potatoes into large cubes. Place them in a bowl and sprinkle them with salt & pepper and the smoked paprika. With your hands rub the spices onto the potatoes. Place the potatoes onto a rack keeping separated from each other. Bake them in the oven for 30 minutes.
While the potatoes are cooking slice the cherry tomatoes in half. Scatter them on a baking tray, sprinkle them with salt & pepper and add a drizzle of olive oil. Place the tomatoes in the oven halfway through the cooking time of the potatoes (15 minutes).
Once the tomatoes are in the oven you can start making the tofu scramble. In a frying pan add a glug of water or olive oil. Crush the garlic cloves and add them to the pan. Cook the garlic on a low heat for a couple of minutes. With your hands crumble the tofu and add it to the pan. Give it a good stir and add a sprinkle of smoked paprika and Love Raw Immunity blend. Cook the tofu giving it a stir from time to time for about 7-10 minutes.
To cook the greens you can either add them to the pan with the tofu for a couple of minutes until they start to wilt or if you prefer you can just cook them in a separate pan with a splash of water.
Once the potatoes and tomatoes are cooked remove them from the oven and separate them in 2 plates. Add the tofu scramble. Slice the avocado in half and add it to the plates. Serve with some fresh spring onion and a squeeze of lemon.