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IN THE MARLEY KITCHEN: Tofu Scramble with Sweet Potato Fries



-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


-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


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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