Roasted Sticky Potatoes & Turmeric Scramble
A hearty and wholesome breakfast, lunch or dinner bowl, full of tender sticky roasted new potatoes, vibrant turmeric tofu scramble with some gut-healthy kimchi and lots of fresh herbs. This bowl is naturally vegan, gluten-free and free from refined sugars.
Serves 2
Ingredients
- 400g (14.1 oz) baby new potatoes
- 1 red onion, in chunks
- 250g (8.8 oz) cherry tomatoes
- Olive oil
- 1 tsp dried or fresh rosemary
- Salt and black pepper
- 200g (7 oz) extra firm tofu
- ½ - 1 tsp ground turmeric
- 1 tbsp tamari soy sauce
- ½ tsp ground cumin
- Pinch of chilli flakes
- 3 spring onions, sliced
- 2 garlic cloves, sliced or crushed
- 1 handful kale, torn
- 2 tbsp kimchi
- 2 tbsp houmous/baba ghanoush
- Fresh coriander and seeds
- Preheat the oven to 180°C/355°F/Gas 4 and line a baking tray with parchment paper. Toss the potatoes, red onion chunks and cherry tomatoes in a little olive oil, the rosemary, some salt and black pepper. Roast on the tray for 45-60 minutes until tender and sticky.
- With 10 minutes before the potatoes are ready, mash the tofu with a fork and add in the ground turmeric, tamari soy sauce, ground cumin and some chilli flakes.
- Heat a little olive oil in a frying pan and add the spring onion, garlic and kale. Cook for 5 minutes and add the mashed tofu. Fry for another 5 minutes until the tofu has dried out and is vibrant.
- Serve the sticky roasted potatoes with the turmeric scramble, some houmous or baba ganoush, kimchi, fresh chopped coriander and some seeds.
Recipe by Amy Lanza, Nourishing Amy nourishingamy.com
