Next up is our main course: tofu scramble and roasted potatoes.
We scrubbed, then chopped the potatoes into bite size pieces with the skin still on. I tossed them in coconut oil with salt, pepper, Old Bay, paprika, and a bit of cayenne before roasting them in the oven at 400 degrees until they were crispy, at least half an hour.
When the veggies are sauted, toss in the tofu, a little water, and some curry powder (start out with one tablespoon and add more from there--we love curry powder!), salt, and pepper. All of the tofu should have a yellow hue. Once it's heated through, you're done!