Memphis Tofu Scramble

Directions

1. Preheat oven to 425°F.

2. Toss potatoes with 2 tablespoons Smoky Bacon Grapeseed Oil and Rancher Rub. Spread on a sheet pan and cook for about 30 minutes or until potatoes are golden brown and tender.

3. Drain water from tofu. Place tofu on a paper towel-lined plate and pat dry, pressing lightly to release some of the liquid. Mash in a bowl with a potato masher; set aside.

4. Heat remaining 1 tablespoon Smoky Bacon Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add the onion and bell pepper and sauté for about 5 minutes or until tender. Stir in spinach and cook until slightly wilted. Season with 1 teaspoon Memphis Dry Rub.

5. Move vegetables to one side of the pan. Add the tofu and cook for 5 minutes or until heated through. Season tofu with remaining 2 teaspoons Memphis Dry Rub and turmeric. Stir vegetables into tofu. 

6. Serve tofu scramble with roasted potatoes.