Savory Mushroom & Potato Tofu Scramble

Directions

1. Cut the tofu in half lengthwise and press it between towels on a baking sheet with a weight on top to draw out moisture.
2. Rinse and dry all fresh produce.
3. Dice the potatoes into small pieces and simmer them in a saucepan filled with hot water for about 7 minutes until tender; drain and set aside.
4. Heat a large skillet over medium heat.
5. Peel and dice the onion into small pieces.
6. When the skillet is hot, add olive oil and swirl to coat the bottom.
7. Add the onion and cook, stirring often, until it begins to soften, about 3–4 minutes.
8. Slice the mushrooms and add them to the pan along with paprika, thyme, turmeric, salt, and black pepper.
9. Crumble the tofu into the skillet, then stir in the boiled potatoes and cook until the mushrooms are softened, about 5–7 minutes.
10. Strip the parsley leaves from the stems, then finely mince the leaves.
11. Divide the scramble between plates and top with the minced parsley.