Vegan farmer's breakfast from the oven

Ingredients for 3 servings:

• 500 g potatoes
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cumin powder
• 200g tempeh
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp liquid smoke
• 1 tsp garlic powder
• ½ tsp paprika powder
• 200 g silken tofu
• 100 ml plant milk (plant drink)
• 2 tbsp cheese, grated, vegan
• 2 tbsp cornstarch
• 2 tsp Kala Namak
• 1 tsp turmeric
• 1 handful of chives
• 200 g cheese, grated, vegan
• 2 spring onions
• 1 handful of cocktail tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

hearty, protein-rich and delicious

Wash the potatoes, dry them, and dice them with their skins on. Steam them for 15 minutes, then let them evaporate. Combine the scrambled egg ingredients in a blender and set aside. Slice the spring onions, reserving the green part for garnish. Halve the cherry tomatoes. Dice the tempeh and fry them in vegetable oil until browned all over. Pour the marinade over them and continue stirring until it has evaporated and the tofu cubes are glazed. Remove the cubes from the pan. Wash out the pan and heat a little more vegetable oil in it. Fry the potatoes until crispy all over. Finally, stir in the seasonings. Mix with the tempeh and spring onions and transfer everything to a small baking dish. Spread the scrambled egg mixture over the casserole and sprinkle with the remaining cheese. Bake in the oven at 180°C for about 30 minutes. Garnish with the cherry tomatoes and the green part of the spring onions.