In the Marley Kitchen: Tofu Scramble with Sweet Potato Fries

By Cedella Marley, A Nice Time


-1 tsp Ziggy Marley’s CocoMon coconut oil
-1 minced shallot
-1 brick firm tofu, drained
-2 tbs nutritional yeast
-1/2 tsp tumeric
-1/2 tsp paprika
-1/2 tsp salt
-1/4 cup non dairy milk
-1 cup chopped fresh spinach
-1 small plum tomato
-Marley Kitchen Catch A Fire Scotch Bonnet Pepper Sauce

-Heat oil in a large fry pan on med high heat.
-Sautee shallots for 1 minute then crumble in the brick of tofu.
-Continue cooking for 3-4 minutes then add the yeast, tumeric, paprika and salt, cook another 4-5 minutes then add the milk.
-Now add the spinach and tomato, cook until the spinach is wilted.
-Add some heat to your liking with a dash of Catch a Fire Scotch Bonnet Pepper Sauce


-6 medium Sweet Potatoes, roughly peeled and diced
-2-3 tablespoons coconut oil
-1 tablespoon Chili Powder
-3/4 teaspoon Parsley Flakes
-3/4 teaspoon Kosher Salt
-1/2 teaspoon Garlic Powder
-1/2 teaspoon Oregano, rubbed in palm
-1/4 teaspoon Coarse Black PepperDIRECTIONS
-Preheat oven to 400 degrees.
-In a large bowl toss the diced potatoes with coconut oil.
-Season with chili powder, parsley flakes, salt, pepper, garlic powder, oregano {rub in palm}. Toss to combine.
-Spread the potatoes out in a rimmed sheet pans and roast in the oven for 20-25 minutes. Rotate the pan halfway. Do not toss or flip the potatoes.
-Once fork tender remove and let cool for 5 minutes.

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