Scrambled tofu tandoori style with spicy fried potatoes

Ingredients for 2 servings:

• 200 g tofu, natural
• 4 mushrooms
• 2 spring onions
• 1 garlic clove(s)
• 1 tomato(s)
• 2 handfuls of spinach or kale
• 2 tbsp nutritional yeast
• 2 tsp tandoori paste
• 50 ml vegetable stock
• 6 potatoes
• ½ tsp cumin powder
• ¼ tsp cayenne pepper
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegan

Clean or peel the vegetables. Cut the potatoes into pieces and steam them for 5 minutes. Meanwhile, slice the mushrooms and finely dice the onion and garlic clove. Slice the spring onions and set the green part aside. Dice the tomato. Crumble the tofu with a fork. Fry the potatoes in a hot pan until crispy all over and stir in the spices. Season with salt and pepper. Heat a little vegetable oil in a second pan and sauté the white part of the spring onions along with the garlic. Add the tofu and fry until it begins to brown. Mix in the tandoori spice. Add the mushrooms, season with salt, and fry for 5 minutes. Deglaze with the stock and wait until the stock has evaporated. Stir in the nutritional yeast flakes and finally mix in the tomatoes, the green part of the spring onions, and the spinach or kale. Once the spinach or kale has wilted, serve the tofu with the fried potatoes. Serve with salsa or ketchup.