Breakfast Bowl with Scrambled Tofu and Roasted Sweet Potatoes

 

Tofu Scramble: 

1/2 block of extra firm tofu 

1/2 tsp black salt (for the egg taste. That's important.)

1/2 tsp turmeric for color (and health. Turmeric is a superfood!) 

S&P 

I put all of that in a medium heated skillet w/ vegan butter and broke up the tofu until it looked like eggs. 

I roasted chunked sweet potatoes on 400 until brown. It was seasoned w/ allspice and adobo. 

I sautéed some spinach in garlic. 

Cut up some avocados and tomatoes. 

Put all that in a bowl and drizzled w/ Don Emilio's salsa macha

Stayed full for hours and hours. 

Love & Lettuce! 

T.