Tofu Scramble with Kamote Fries Recipe

Break up tofu with your hands until chunks are formed. Place in a kitchen towel and press out as much moisture as you can.

Heat oil in a skillet over medium heat. Sauté onions with a pinch of salt and pepper until translucent, about 5 minutes. Add garlic and sauté for 2 more minutes or until golden. Mix in tomatoes and cook until softened, around 5 to 7 minutes.

Add tofu chunks, turmeric, and a few pinches of black salt. Sauté until heated through and tofu is tinged with yellow, about 7 to 10 minutes. If the pan looks dry, add a splash of water.

Stir in basil or cilantro; remove from heat. Season with salt and pepper to taste. Set aside and keep warm.

Make the fries: Place sweet potatoes in a pot and add enough water to cover. Place the lid on the pot and bring to a boil.

Lower heat and cook for 10 to 12 minutes or until tender. Drain.

Heat oil in a skillet over medium-high heat. In batches, sear sweet potatoes until lightly browned and crisp, about 7 to 10 minutes total.

Transfer to a dish and immediately season with garlic powder, salt, and pepper. Serve tofu scramble with fries on the side.