Colorful Breakfast Bowl
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 potato (s)
- 0.5 ½ head cauliflower
- 4 tablespoon vegetable oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon cumin powder
Also: (for the scrambled tofu)
- 150 g tofu
- 1 bell pepper (s)
- 150 ml water
- 2 teaspoons kala namak
- 1 teaspoon garlic powder
- 0.5 teaspoon ½ onion powder
- 0.5 teaspoon ½ turmeric
Moreover:
- Salad
- Avocado (s)
- Salsa
Print Recipe
Pin Recipe Instructions
- Dice the potatoes and cut the cauliflower into florets. Put in a bowl, add the oil and spices and toss everything through well. Bake in the oven at 200 ° C (top / bottom heat) for about 20 minutes until the potatoes are cooked through.
- Crumble the tofu, dice the bell pepper. Fry the tofu and paprika in vegetable oil until the tofu turns brown. Mix the spices with the water and pour over the tofu. Continue frying everything until the liquid has boiled off completely.
- Finally, arrange the vegetables and the scrambled tofu together with the salad, half an avocado each and some salsa in two bowls.
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