Tofu Scramble with Yukon Gold and Sweet Potato Home Fries

Preparation 1. In a sauté pan, heat the olive oil and add the onion and peppers. Cook until softened, about 5 minutes. 2. In a small bowl, mix together the cumin, turmeric, coriander, chili powder, paprika, thyme, cayenne, salt, and pepper, and set aside. 3. Crumble the tofu into bite—sized pieces with a fork and add to the sauté pan. Sprinkle the spice mixture over the tofu to coat and sauté for about 5 minutes. Serve at once with the home fries. Reprinted with permission from The Candle Café Cookbook: More than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Copyright © 2003 by Joy Pierson and Bart Potenza. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Nutritional counselor Joy Pierson established the Candle Cafe and Candle 79 restaurants with her partner, Bart Potenza. They have also developed a growing catering and wholesale business and are the authors of The Candle Cafe Cookbook. Joy has written, lectured, and consulted extensively about food and nutrition and she serves as board chair of the New York Coalition for Healthy School Food. She has appeared on The Food Network, The Today Show, Good Morning America, and Good Day New York. Joy lives in New York City.

Preparation 1. In a sauté pan, heat the olive oil and add the onion and peppers. Cook until softened, about 5 minutes. 2. In a small bowl, mix together the cumin, turmeric, coriander, chili powder, paprika, thyme, cayenne, salt, and pepper, and set aside. 3. Crumble the tofu into bite—sized pieces with a fork and add to the sauté pan. Sprinkle the spice mixture over the tofu to coat and sauté for about 5 minutes. Serve at once with the home fries. Reprinted with permission from The Candle Café Cookbook: More than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant by Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Copyright © 2003 by Joy Pierson and Bart Potenza. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Nutritional counselor Joy Pierson established the Candle Cafe and Candle 79 restaurants with her partner, Bart Potenza. They have also developed a growing catering and wholesale business and are the authors of The Candle Cafe Cookbook. Joy has written, lectured, and consulted extensively about food and nutrition and she serves as board chair of the New York Coalition for Healthy School Food. She has appeared on The Food Network, The Today Show, Good Morning America, and Good Day New York. Joy lives in New York City.