Tofu Scramble With Roasted Red Potatoes

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Arctic Garden Studio


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5 tablespoons vegetable oil or clarified butter

1 14 oz. package of soft tofu (not silken) crumbled into large 1/2 inch pieces

1 1/2 cups thinly sliced mushrooms

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 medium onion finely diced

1 teaspoon finely chopped garlic

3 cups diced Roasted Red Potatoes

2 1/2 cups fresh spinach leaves

1 cup shredded cheese of your choice (cheddar, monterey jack, swiss, provolone, or feta)

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