Spicy Vegan Tofu Scramble and Olive Oil-Roasted Potatoes with Herbes de Provence
You won't miss eggs with this breakfast dish bursting with intense, unique flavors and textures. I use F. Oliver's® Meyer lemon olive oil, and honeyed ginger balsamic vinegar, with a dash of curry powder. Paired with roasted potatoes, this makes a memorable meal. Serve with sautéed spinach or a crisp leaf of romaine lettuce.
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Feel free to use thyme in place of sage or a mixture of both.
You can substitute freshly grated lemon peel and plain olive oil for the lemon-infused olive oil.
You can substitute F. Oliver's(R) honeyed ginger balsamic vinegar for the pear-infused white balsamic vinegar and pinch of minced ginger.