Tofu Scramble and Cottage Fries

Ingredients

• 8 tablespoon garlic olive oil
• (8) 16-ounce block firm tofu
• 4 teaspoon salt, or more to taste
• 2 teaspoon turmeric
• 2 teaspoon garlic powder
• 16 tablespoons non-dairy milk, unsweetened and unflavored
• 4 lb or so whole potatoes, baked (enough to fill two baking trays).
• Optional:
  • 4 avocado
  • 2 bag Mushrooms
  • 3 Bell pepper
  • 3 roma Tomatoes
  • 1 bag Spinach
  • 1 can black olives
  • Cheese or vegan cheese
  • Jalapenos
  • Meatless beef crumbles
  • Honestly, whatever sounds good to you.

Instructions

1. Start with baked potatoes. If necessary, pre-bake them. (Heat the oven to 425°F, scrub the potatoes clean, prick them all over with a fork, and bake on an aluminum foil-lined baking sheet for 50 to 60 minutes, flipping them over every 20 minutes or so. They are done when you can easily pierce them with a fork.)
2. Cut the potatoes into 1/2″ rounds, season with olive oil and whatever seasonings you want (Montreal steak seasoning, Italian, salt and pepper, etc). Fry or bake in a single layer until golden brown on both sides, flipping often (maybe every 5-10 min?, more often as they get more done).
3. Sautee the mushrooms, bell peppers, onions, etc. (if necessary, keep gluten-free, low FODMAP, etc. separate).
4. Make the tofu scramble. Heat the olive oil in a pan over medium heat. Mash the tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone. Now add the salt and turmeric. Cook and stir constantly for about 5 minutes. Pour the non-dairy milk into the pan, and stir to mix.
5. Serve the tofu scramble with avocado, sautéed topping, and cottage fries on the side.