Vegan breakfast fried potatoes

Ingredients for 3 servings:

• 600 g potatoes
• 250 g mushrooms, brown
• 1 bell pepper(s)
• ½ bunch of spring onions
• 1 tsp salt and pepper
• 1 tsp garlic powder
• ½ tsp cumin powder
• ½ tsp smoked paprika powder
• 200 g tofu, plain
• 1 ½ tsp Kala Namak
• ½ tsp turmeric powder

Instructions

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

with mushrooms, peppers and scrambled tofu

Slice the spring onions into rings. Set the green part aside. Quarter the mushrooms and dice the bell pepper. Dice the potatoes and steam them for 10 minutes. Meanwhile, crumble the tofu and fry in a small pan until it begins to brown. Add the spices and a large splash of water and mix well. Once the water has evaporated, remove the pan from the heat. Heat a little oil in a large pan. Fry the potatoes and mushrooms for 10 minutes. After 5 minutes, stir in the salt and spices. Add the diced bell peppers and the white part of the spring onions and fry everything for another 5 minutes. Finally, stir in the scrambled tofu and the green part of the spring onions and divide the contents of the pan between 3 bowls. Serve with avocado slices and salsa.