Spicy baked potatoes

Tofu scramble served with a side of gluten free toast, spicy baked potatoes, black beans and a simple guac. Enjoy! For our first meal of the challenge I chose a super delicious hearty breakfast that will keep you satisfied and full all morning..I like a ton of flavor in my food and tofu is one of those dishes that needs the extra flavoring. So for this tofu scramble I went one step further and marinated it the night before to add a little more depth to the flavor.
Course: Main Course


  • 1 tsp  Cumin powder
  • 1 tsp  Coriander power
  • 1/2 tsp  Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Turmeric powder
  • Salt
  • Paprika
  • Olive oil

For the tofu scramble

  • 1 tbsp  olive oil
  • 1 medium onion
  • 3 cloves minced garlic
  • 1 small minced green chili ( optional)
  • 1 pack firm tofu


  • Mix everything together and add the tofu
  • **To get nice scramble chunks I use my hands to break apart the tofu ( in the fridge for next morning)
  • Place a pan over medium heat add olive oil. Add onions stir till translucent add garlic and green chili stir for a few minutes. Next add the marinated tofu cook for 5-7 minutes or until slightly golden. Voila you’re done!
  • For the black beans
    Add 2 tablespoons of olive oil in a skillet Sauté onions and garlic add black beans season with salt and a blend of cumin and coriander power.
  • These are both excellent dishes to prep for the week as they stays good in the fridge for #tofu scramble 3-5 days cooked and beans even longer