Chive Tofu Scramble

• 1 package of extra firm tofu (14 ounces)
• 3 small red potatoes 
• 1 yellow onion, chopped 
• 1 orange bell pepper, chopped
• 3 small red heirloom tomatoes, chopped 
• 1/2 a cup of chives, chopped 
• 1 teaspoon of garlic, crushed
• 1/2 a teaspoon of turmeric 
• Cajun seasoning to taste, try McCormick's Cajun Seasoning  
• Salt and pepper to taste
• 2 tablespoons of olive oil

1. Cut the red potatoes in half. Add potatoes to a medium-sized pot with salted water and bring to a boil. Boil potatoes until you can poke a fork through them. But...you don't want the potatoes too soft, because you will brown them again later.
2. In a large saucepan add olive oil and garlic. Cook at medium-high heat for 1 minute so that the garlic is browned slightly. Then, add in the onions and the bell pepper. Stir continually until they are soft. 
3. Next, add in the potatoes. Season potatoes with Cajun seasoning, salt, and pepper to taste. Cook for approximately 5 minutes to allow the potatoes to form a brown crust. 
4. Crumble the tofu into the pan. Season the tofu with turmeric, salt, and pepper. Stir and cook for approximately 3 minutes. 
5. Lastly, add in the heirloom tomatoes and chives. Stir and cook for approximately 5 minutes. 
6. Serve and enjoy! 

All the ingredients chopped and ready! 

Tofu scramble view in the pan. 

Close up view of the tofu scramble. Yum! 

I served the tofu scramble with some sourdough toast on the side. 

Scarlette enjoying the smells of breakfast and some Sunday morning sunshine. 

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