12-14ouncesExtra-firm or firm tofu (drained and crumbled)
2-3poundsyukon gold potatoes (cut into 1 inch pieces)
1/2small yellow onion (diced)
1small head of broccoli (chopped into small florets (save stalk for another use))
8ouncescrimini or button mushrooms (sliced)
1 tomato (seeded and chopped)
2scallions (thinly sliced)
freshly ground black pepper
For the Potatoes
Preheat oven to 425 F.
Scrub potatoes and cut into 1 inch chunks and lay out on a rimmed cookie sheet in a single layer.
Season potatoes with salt and pepper and any additional desired seasoning (I used a no-salt blend)
Place on the middle or top rack of the oven for 25 minutes.
For the Tofu Scramble
Preheat a nonstick skillet over medium heat.
Dice the onion and add to the skillet, cook for 2-3 minutes until just starting to brown.
With a damp paper towel, wipe off any dirt from the mushrooms and slice them thinly.
Add to the onions and cook for 5-7 minutes, until browned and most of the liquid has evaporated.
While the mushrooms are cooking, chop up the broccoli and tomatoes.
When the mushrooms and onions are browned, remove from the pan, set aside.
Add 1/4 cup of water to the pan, using a heat-safe spatula to scrape up any of the leftover bits of onion. Add the chopped broccoli to the pan and cook for 2-3 minutes until crisp-tender. Drain off any water that hasn't evaporated and add the broccoli to the mushrooms/onions.
Crumble the tofu and add it to the pan.
Mix 1/2 cup of water with the seasonings and pour over the tofu.
Cook the tofu until the seasoning mixture has been absorbed and there is very little liquid left in the pan, 3-5 minutes. If the tofu appears dry, add a tablespoon of water.
Add in the veggies and stir to combine. Cook until heated through and any excess liquid has evaporated, 2-3 minutes.
Season with salt and pepper to taste, if necessary.
Top with chopped tomato and scallion and serve alongside the roasted potatoes.