Work Week Lunch

Prepare the potatoes while the tofu is pressing. Preheat your oven to 375 F (190 C) and prepare a baking sheet with cooking spray, foil, or a silicone baking mat. In a medium-sized bowl, toss the potatoes with garlic powder, oregano, salt, pepper, and olive oil until they are well coated. Line the potatoes on a baking sheet so they are not touching and bake for 25-30 minutes, flipping halfway.

While the potatoes are baking, start the scramble. In a large skillet over medium heat, add the olive oil and then the mushrooms, salt, and pepper, and sautee for 3-5 minutes stirring a few times until they have released most of their water. Push the mushrooms to the side and add the onion along with more salt. Cook the onion and mushroom mixture for 3-5 more minutes, until the onions have become translucent and soft. Add the chopped tomato and spinach to the skillet and stir everything together for 3-5 minutes or until the spinach has completely wilted. Remove the veggies from the pan and set them aside for now.

In the now empty skillet still over medium heat, add more oil and the whole block of tofu. After the tofu has developed some color for about 3 minutes, break it into large chunks using a sturdy wooden spoon or spatula. After 3 more minutes, add the soy sauce, nutritional yeast, turmeric, garlic powder, and kala namak, and continue to break the tofu up into smaller chunks until you reach the desired size and consistency. Cook for 3-5 more minutes to incorporate the flavors. Taste and add salt and pepper and any more seasonings if desired.

Add the veggies back to the skillet with the cooked tofu. Mix everything well and turn off the heat. Allow both the potatoes and tofu scramble to cool completely before storing in separate containers. The potatoes reheat best in a toaster oven or oven, and the scramble can be reheated in the microwave or stovetop. This meal will last for up to 5 days and is freezer friendly. Enjoy!