Cosy Weekend Cafe Style Breakfast

Scrambled Tofu w/ Roasted Herby Potatoes & Asparagus + Protein Matcha Latte 
CAFE FOOD AT HOME!! All you need is one pan, oven and a small pot & small blender for the latte if you’re feeling fancy.
Served with Avocado, Cherry Tomatoes and sprinkle of paleo nuts.
✖️Roasted Herby Potatoes & Asparagus: 
2 potatoes, cubed
10 spears asparagus
1 tbsp EVOO
1 tsp salt
Black pepper
2 tbsp Hemp Parmesan (or sub with 1 tbsp dried herbs of choice e.g. thyme, rosemary + 1.5 tsp Hemp seeds + 1.5 tsp nutritional yeast)
Preheat oven to 190C, rub potatoes and asparagus with oil, s&p and Hemp Parmesan. Add potatoes to a lined baking tray and roast for 20 mins or until softened. Add asparagus and roast for another 10 minutes until asparagus and potatoes are golden brown. Sprinkle more Hemp Parmesan on top for serving.
✖️Protein Matcha Latte:
2 cups Almond Milk
2 tbsp VivoNue Vanilla Creme
3 tsp Matcha powder
Heat everything in a small pot until nearly boiling and then blend everything together with an immersion blender.
✖️Scrambled Tofu:
1 block (300g) silken tofu
1 tsp cooking oil or vegan butter
1 tbsp Nutritional yeast
1/2 tsp ground turmeric 
1/2 tsp each of garlic and onion powder 
1/2 tsp paprika 
1/2 tsp black salt (which gives an eggy flavour; can be subbed with normal salt)
Pinch of ground pepper 
2 tbsp unsweetened soy milk
Method:
Heat oil in a frypan and add in the whole block of silken tofu. Pan fry for 1-2 minutes until one side gets golden brown. Use a wooden spatula to crumble the tofu into small pieces and add in the turmeric, Nutritional yeast, garlic & onion powder, paprika, black salt and black pepper. Stir fry for 1-2 minutes then add in the soy milk; cook until desired consistency.