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Preheat oven to 425°F.
Toss potatoes with 2 tablespoons melted Coconut Oil and Rancher Rub. Spread on a sheet pan and cook for about 30 minutes or until potatoes are golden brown and tender.
Drain water from tofu. Place tofu on a paper towel-lined plate and pat dry, pressing lightly to release some of the liquid. Mash in a bowl with a potato masher; set aside.
Heat remaining 1 tablespoon Coconut Oil in a 12-inch nonstick skillet over medium heat. Add the onion and bell pepper and sauté for about 5 minutes or until tender. Stir in spinach and cook until slightly wilted. Season with 1 teaspoon Memphis Dry Rub.
Move vegetables to one side of the pan. Add the tofu and cook for 5 minutes or until heated through. Season tofu with remaining 2 teaspoons Memphis Dry Rub and turmeric. Stir vegetables into tofu.
Serve tofu scramble with roasted potatoes.
Calories 340, Fat 16 grams, Saturated Fat 9 grams, Carbs 36 grams, Fiber 5 grams, Sugar 6 grams, Protein 15 grams, Cholesterol 0 milligrams, Sodium 800 milligrams
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