Wash and dice the potatoes into bite-sized cubes. In a bowl, combine the diced potatoes with olive oil, salt, paprika, garlic powder, and black pepper. Mix well to coat evenly.

Roast the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

Tofu Scramble

Prepare the Vegetables

While the potatoes are roasting, finely chop the onion, bell pepper, and mushrooms.

Cook the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes until softened.

Add Mushrooms

Add the chopped mushrooms to the skillet and cook for another 3-4 minutes, until they release their moisture and become tender.

Prepare the Tofu

Crumble the firm tofu into the skillet using your hands or a fork. Stir in the turmeric powder, garlic powder, salt, and black pepper. Mix everything together until well combined.

Cook the Tofu

Cook the tofu mixture for about 5-7 minutes, stirring occasionally, until heated through and slightly golden.

Serve

Once the potatoes are done roasting, serve the tofu scramble over the roasted breakfast potatoes. Top with fresh cilantro and salsa.