Country Breakfast: Tofu and Veggie Scramble With Home Fries Recipe

Before you start cooking, press the tofu for at least 30 minutes to remove excess water. While it's pressing, chop all the vegetables so they're ready to go.

In a non-stick skillet, heat the olive oil over medium heat.

Add the pressed tofu to the hot skillet and crumble it into large pieces. Let it cook and dry out a bit for 10 to 15 minutes, until it looks a bit drier and slightly browned. While the tofu is cooking, stir in the onions and garlic.

After the tofu has cooked for 15 minutes, add the asparagus, mushrooms, all the remaining spices, and the water. Cook for another 5 minutes, until the asparagus is tender-crisp and the mushrooms have softened. Serve hot.

Preheat your oven to 450°F and adjust an oven rack to the second-highest position. Line a small cookie sheet with parchment paper.

Wash and scrub the potatoes thoroughly, then dice them into even pieces. Transfer them to a medium bowl.

Add the olive oil, salt, and pepper to the diced potatoes and mix everything well until they're evenly coated.

Pour the seasoned potatoes onto the prepared cookie sheet, spreading them out into a single layer so they can crisp up.

Bake for 20 minutes, or until the potatoes are tender on the inside and nicely browned and crisp on the outside. Serve them immediately.