Mexican Breakfast Bowl

Ingredients for 3 servings:

• 600 g potatoes
• 75 g kale
• 1 bell pepper(s)
• 1 can beans, black
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cumin powder
• ½ bunch of spring onions
• Avocado(s) in slices
• Salsa
• 300 g tofu, natural
• 100 ml water
• 3 tbsp nutritional yeast
• 1 tsp Kala Namak
• 1 tsp garlic powder
• ½ tsp cumin powder
• ½ tsp onion powder
• ½ tsp paprika powder
• ¼ tsp cayenne pepper

Instructions

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

a true poem in terms of both appearance and taste

Dice the potatoes and steam them for 10 minutes. In the meantime, chop the vegetables. Remove the stalks from the kale and tear them into small pieces. Place the beans in a sieve and rinse under clean water. For the scrambled tofu, crumble the tofu block. Mix the remaining ingredients in a bowl. Fry the tofu until it begins to brown. Stir in the marinade and let it reduce. Cover and set the scrambled tofu aside. While the tofu is cooking, heat a little vegetable oil in a second large pan and fry the potatoes until browned all over. Stir in the beans, bell pepper, and spring onions and cook for 3 minutes. Turn off the heat and stir in the kale, waiting a moment until it wilts. Divide the potato pan and scrambled tofu between bowls and serve with avocado slices and salsa.