Colorful breakfast bowl

Ingredients for 2 servings:

• 6 potatoes
• ½ head of cauliflower
• 4 tbsp vegetable oil
• 2 tsp salt
• 1 tsp pepper
• 1 tsp cumin powder
• 150g tofu
• 1 bell pepper(s)
• 150 ml water
• 2 tsp Kala Namak
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp turmeric
• e.g. salad
• e.g. avocado(s)
• e.g. Salsa

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan, with potatoes, broccoli and scrambled tofu

Dice the potatoes and cut the cauliflower into florets. Place them in a bowl, add the oil and seasonings, and toss everything together well. Bake in the oven at 200°C (top/bottom heat) for about 20 minutes, until the potatoes are tender. Crumble the tofu and dice the bell pepper. Fry the tofu and bell pepper in vegetable oil until the tofu is browned. Mix the seasonings with the water and pour over the tofu. Continue frying until the liquid has completely evaporated. Finally, serve the vegetables and scrambled tofu in two bowls with lettuce, half an avocado each, and some salsa.