Tofu Scramble

Preheat the oven to 450°F. Quarter the potatoes. Peel the garlic. Mince just 2 cloves garlic. Trim, deseed, and thinly slice the red bell pepper. Peel and dice the red onion.

Add the quartered red bliss potatoes and minced garlic to half of a baking sheet. Toss with 2 tsp olive oil and a pinch of salt and pepper. On the other half of the baking sheet, add the sliced red bell pepper, diced red onion, and broccoli florets. Toss with 2 tsp olive oil and a pinch of salt and pepper. Bake until the vegetables are golden brown and crispy, about 20 to 25 minutes.

Remove the husks from the tomatillos, rinse, and roughly chop. Trim, deseed, and roughly chop the serrano pepper. Add the remaining 2 garlic cloves, tomatillos, as much of the serrano pepper as you’d like, pumpkin seeds, apple cider vinegar, as much of the serrano pepper as you’d like, ½ tsp salt, a pinch of pepper, and ¼ cup of water to a blender. Blend tomatillo hot sauce until smooth.

Drain the tofu and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once the oil is hot, crumble the tofu into the skillet; add the ground turmeric, ½ tsp salt, and a pinch of pepper. Toss to combine. Cook, stirring frequently, until golden brown, about 5 to 7 minutes.

Divide the scrambled tofu between plates. Top with the roasted vegetables and crispy red bliss potatoes. Drizzle the tofu scramble with as much tomatillo hot sauce as you’d like. Dig in.