Vegan farmer's breakfast with silken tofu

Ingredients for 2 servings:

• 500 g potatoes
• 2 spring onions
• 1 bell pepper(s)
• 1 tsp smoked salt
• ½ tsp cumin powder
• ½ tsp garlic powder
• 200 g silken tofu
• 1 tsp Kala Namak
• 1 tsp cornstarch
• ½ tsp turmeric

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

perfect for processing vegetable leftovers

Chop the vegetables and set aside the green part of the spring onions. Dice the potatoes and steam them for 5 minutes. Combine the ingredients for the vegan scrambled eggs in a blender and set aside. Fry the potatoes in vegetable oil in a large pan. Stir in the spices and smoked salt. Add the bell pepper pieces and the white part of the spring onions, season lightly with salt and pepper, and fry for 2 minutes. Stir in the vegan scrambled eggs and let them thicken for 3 minutes. Finally, stir in the green part of the spring onions. A few tomato wedges are perfect for a farmer’s breakfast.