Southwestern-style scrambled tofu

Ingredients for 2 servings:

• 200g tofu
• 5 potatoes
• salt and pepper
• 1 bell pepper(s), red
• 1 onion(s), red
• 2 handfuls of kale
• some vegetable oil
• ½ tsp garlic powder
• ½ tsp cumin powder
• ½ tsp salt
• ¼ tsp cayenne pepper
• ¼ tsp turmeric
• some water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with peppers, kale and fried potatoes

Wash the potatoes, dry them, and cut them into bite-sized pieces with the skin on. Steam them for 10 minutes and then let them cool. Meanwhile, slice the bell pepper and onion into strips. Crumble the tofu. Mix the spices for the seasoning and stir into a sauce with a little water. Place two pans on the stove and heat a little vegetable oil in them. In one pan, fry the potatoes and season with salt and pepper. In the other pan, fry the tofu until it starts to brown. Stir in the seasoning sauce. Add the bell pepper and onion and fry for 5 minutes. Finally, stir in the kale and fry until it wilts. Plate the potatoes and tofu together and serve with a salsa or sauce of your choice.