spinach and onion scramble with home fries

I love a good tofu scramble, and this was... soooo-oh-oh-oh-oh good. At least I thought so. Matt wasn't in tip-top shape when I gave him his plate on Sunday morning, but that just meant I got to eat whatever he didn't! ...And that was a majority of his half.

With the recent ambush of snow storms, It seems I've taken to making brunch a lot. That might be apparent since this is my second brunch post in a week. I promise for more variety soon. Also, I swear I've never used this much Daiya in one week in my life... I've just had it on hand.

For the scramble:
1/2 large yellow onion cut into half-moon slices
2 cloves of garlic
two heaping cups of fresh baby spinach
1 tub lite firm tofu, crumbled
1/4 cup nutritional yeast
1 tbs turmeric
1 tsp ground cumin
1tsp paprika
1 tsp ground mustard
1 tbs grapeseed oil
salt and pepper, to taste
Daiya cheddar to garnish

For the potatoes:
1/2 lb fingerling potatoes, cubed
1tbs old bay seasoning
salt and pepper, to taste
1 tbs grapeseed oil

Boil your potatoes until soft, about 15 minutes and drain. Heat oil in a cast iron skillet over medium to high heat. Add potatoes to skillet and toss until coated in oil. Add salt, pepper, and old bay seasoning. Stir occasionally so that the potatoes don't burn.

Once the potatoes are in the pan, heat 1 tbs oil over medium heat in a non-stick skillet and add the onions. Saute until the onions are translucent and add garlic. Cook for about a minute. Add the tofu and fold onions and garlic until combined. Add the spices and nutritional yeast and stir until the turmeric turns the tofu an egg-like yellow. Cook for about 5 minutes, or until well heated. Add the spinach at the end and stir until it's wilted into the mixture. Top with a bit of cheese once it's on the plate.

(I'm typing this and wishing I had leftovers.)