John Myers
Ingredients for 2 servings:
- 600 g potatoes
- 100 g baby spinach
- 1 bell pepper(s)
- 1 onion(s)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp cumin powder
- ¼ tsp cayenne pepper
- 150 g tofu, natural
- 1 ½ tsp Kala Namak
- ½ tsp turmeric
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
with vegan scrambled eggs, potatoes and vegetables
Dice the potatoes and sauté for 10 minutes. In the meantime, dice the bell peppers and slice the onion. Pat the tofu dry and crumble it with a fork. Fry it in a little oil in a large pan until it starts to brown. Add the spices and a generous splash of water and mix well. Once the water has evaporated, transfer the tofu to a bowl and wipe the pan with a paper towel. Heat a little more oil in the pan and fry the potato cubes for 5 minutes. Add the bell peppers and onion and fry everything for another 5 minutes. Then stir in all the spices. Finally, stir in the tofu and spinach and wait a moment until the spinach wilts.
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