In a large bowl, toss diced potatoes, bell peppers and onions with avocado oil and taco seasoning.
Spread them in an even layer on a foil-lined baking sheet
Place in the oven for 15-20 minutes.
When the potatoes have 10 minutes left on the roasting time, prepare the scrambled tofu.
Drain a block of extra-firm tofu from the liquid it comes packaged with, then use a couple of paper towels to gently squeeze any more liquid out of the tofu.
Use your hands, or a potato masher to crumble the tofu. Just make sure you don't completely mash the tofu, as you still want it to have some texture to it.
Heat avocado oil in a large skillet over medium high heat.
Add the tofu and cook for 4-5 minutes.
Add the nutritional yeast, turmeric and salt, continue cooking for 2-3 minutes.
Divide the roasted potatoes and scrambled tofu between four bowls.
Add ¼ sliced avocado and ¼ cup cherry tomatoes to each bowl.
Top with fresh chopped cilantro and everything bagel seasoning.
If you have a convection oven, I recommend using that to roast the potatoes. You'll roast them at the same time and temperature, but the potatoes will get crispier!
Be sure to use extra-firm tofu. Softer tofu will not work for this recipe.
To make these bowls low carb, omit the potatoes. Yes, that is omitting half of the food in these bowls, but potatoes are a high carb food, so eliminating them is the only way to make these bowls low-carb.
Instead of the potatoes, double up on the scrambled tofu or replace the potatoes with cauliflower rice or spinach.
Since you won't be roasting the potatoes, you can sauté the onion and bell peppers in the same skillet as the scrambled tofu. Simply add 1 tablespoon avocado oil to the skillet, saute the onion and peppers, then add another tablespoon of avocado oil and add the crumbled tofu. Finish the recipe as instructed.
The potatoes can be made in advance and stored in the refrigerator for up to 5 days.
You can reheat the potatoes in the oven or on the stove.
If reheating on the stove, I recommend adding them to a dry skillet on the stove over high heat and cooking for 4-5 minutes to warm them up and get them crispy on the outside.
If reheating in the oven, I recommend spreading them out evenly on a baking sheet and placing them under the broiler, on a rack in the upper third of the oven, on high for 3-4 minutes, or until they're warm and crispy.