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?Creamy tofu scramble, roasted stoneground mustard honey-gold potatoes and gluten-free toast? Thank you to my 100K followers?. And for your much appreciated support, I offer you this indulgent breakfast…because today definitely calls for indulgence. No pinto beans, no broccoli, no Brussels sprouts!?. And I’m even treating myself to some vegan butter which I rarely eat! (I’m been cooking mostly oil-free now but my recipes still provide both options.) I will do a personal post soon thanking you all but I thought you’d much rather wake up to this plate of yumminess than to my face on a Sunday morning ?.??
?Recipe: ?Stoneground honey-gold potatoes: Slice potatoes in half and place in gently boiling water for about 7-10 minutes until just starts to soften. Strain and pat dry. Transfer to bowl and add stoneground mustard until all pieces of potato are generously coated. Roast at 400F until crispy and golden. ?Recipe: ?Tofu scramble: Gently remove 1-14oz block silken tofu from packet and pat dry softly with paper towels. Cut into 1-inch cubes. Heat non-stick skillet (I use ceramic) and place tofu in pan, flat-side down, without overcrowding. (You can add a little olive oil or vegan butter to skillet beforehand if preferred.) Let cubes cook on medium-high until start to brown and skin has formed. (This can take up to 5 minutes as they are very moist.) Carefully flip and continue to cook until all sides are browned. Add 1/2 tsp garlic powder, 1/2 tsp onion powder, 2 tbsp nutritional yeast, 1/2 tsp turmeric, pinch chili powder, pinch salt and a few turns black pepper. Stir gently while cooking to incorporate all the ingredients, breaking up the tofu cubes just a little until looks like scrambled eggs. Remove from heat and serve.
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