5 tbsp olive oil, divided
4 red potatoes, cubed
½ white onion, sliced
1 tbsp chopped fresh rosemary
1 tsp coarse salt
¼ cup nutritional yeast
½ tsp turmeric
2 tbsp water
2 tbsp soy sauce
1 package (14 oz) firm tofu, cut into 8 cubes
½ cup green bell pepper, chopped
½ cup red onion, chopped
Boil potatoes for 7 min only. Preheat oven to 450 degrees F. Add 2 tbsp oil in a 12-inch cast-iron skillet. Place it in the oven 10 min before ready to bake the potatoes.
Drain the potatoes and add them to the hot skillet. Stir in white onion, 2 tbsp oil, rosemary and salt. Bake 30 min, stirring every 10 min.
Combine nutritional yeast and turmeric in a small bowl. Stir in water and soy sauce until blended. Squeeze water from tofu cubes and coarsely crumble tofu into a large bowl.
Heat remaining 1 tbsp oil in a large skillet over medium-high heat. Add green pepper and red onion; cook and stir 2 min or until softened. Add tofu and 3 tbsp sauce mixture. Cook and stir 5 min or until liquid is evaporated and tofu is heated through. Stir in the remaining sauce. Serve with the roasted potatoes. Enjoy!
Source: Adventist Review, 18 March 2016