Smoky Paprika Tofu Scramble with Rosemary Potatoes

Steps

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. On the sheet pan, toss the red potatoes with two-thirds of the olive oil, the rosemary, half of the salt and half of the black pepper; spread in one layer.
3. Roast the potatoes for 30 to 35 minutes, turning once halfway, until golden and tender inside.
4. While the potatoes roast, crumble the tofu by hand into bite-size curds.
5. In a small bowl, stir together the smoked paprika, garlic powder, onion powder, cumin, the remaining half of the salt, the remaining half of the black pepper and the water to make a seasoning paste.
6. When the potatoes have about 12 minutes left, heat the remaining one-third of the olive oil in a large nonstick skillet over medium-high heat.
7. Add the tofu and cook, stirring occasionally, for 6 to 8 minutes until the liquid cooks off and the curds brown in spots.
8. Pour the seasoning paste over the tofu and stir gently for 1 to 2 minutes until evenly coated and hot.
9. Divide the scramble and roasted potatoes among 4 plates and scatter the green onion over the top.