Indian Tofu Scramble

Preheat the oven to 425°F. Add potatoes, 1 tbsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until potatoes are tender, 20 to 25 minutes. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add cumin, curry powder, garam masala, ground turmeric, tomatoes, shallot, and a pinch of salt and pepper and cook until fragrant, 1 to 2 minutes.

Add tofu to the skillet and stir to coat. Cook until tomatoes are ready to burst and tofu is warmed through, 4 to 5 minutes. Add spinach and stir until wilted, 3 to 4 minutes. Divide the roasted potatoes and Indian tofu scramble with burst tomatoes between 4 bowls. Drizzle with yogurt and sprinkle with cashews.