IN THE MARLEY KITCHEN: Tofu Scramble with Sweet Potato Fries

August 11, 2016

 

TOFU SCRAMBLE

 

INGREDIENTS

-1 tsp Ziggy Marley's CocoMon coconut oil

-1 minced shallot

-1 brick firm tofu, drained

-2 tbs nutritional yeast

-1/2 tsp tumeric

-1/2 tsp paprika

-1/2 tsp salt

-1/4 cup non dairy milk

-1 cup chopped fresh spinach

-1 small plum tomato

-Marley Kitchen Catch A Fire Scotch Bonnet Pepper Sauce

 

DIRECTIONS

-Heat oil in a large fry pan on med high heat.

 

-Sautee shallots for 1 minute then crumble in the brick of tofu.

-Continue cooking for 3-4 minutes then add the yeast, tumeric, paprika and salt, cook another 4-5 minutes then add the milk.

-Now add the spinach and tomato, cook until the spinach is wilted.

-Add some heat to your liking with a dash of Catch a Fire Scotch Bonnet Pepper Sauce

 

 

 

SWEET POTATO FRIES

INGREDIENTS
-6 medium Sweet Potatoes, roughly peeled and diced
-2-3 tablespoons coconut oil
-1 tablespoon Chili Powder
-3/4 teaspoon Parsley Flakes
-3/4 teaspoon Kosher Salt
-1/2 teaspoon Garlic Powder
-1/2 teaspoon Oregano, rubbed in palm
-1/4 teaspoon Coarse Black Pepper
 
DIRECTIONS
-Preheat oven to 400 degrees.
-In a large bowl toss the diced potatoes with coconut oil.
-Season with chili powder, parsley flakes, salt, pepper, garlic powder, oregano {rub in palm}. Toss to combine.
-Spread the potatoes out in a rimmed sheet pans and roast in the oven for 20-25 minutes. Rotate the pan halfway. Do not toss or flip the potatoes.
-Once fork tender remove and let cool for 5 minutes.

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