Summary

Ingredients

• 600 g potato (s)
• 100 g baby spinach
• 1 bell pepper (s)
• 1 onion (s)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin powder
• 0.25 teaspoon ¼ cayenne pepper

Also: (for the vegan scrambled eggs)

• 150 g tofu, natural
• 1 ½ teaspoon kala namak
• 0.5 teaspoon ½ turmeric

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Instructions

1. Dice the potatoes and stew for 10 minutes. In the meantime, dice the peppers and cut the onion into strips.
2. Pat the tofu dry and crumble with a fork. Fry in a little oil in a large pan until it begins to turn brown. Add the spices and a large dash of water and stir everything well. As soon as the water has boiled away, transfer the tofu to a bowl and wipe the pan with kitchen paper.
3. Heat some more oil in the pan and fry the diced potatoes for 5 minutes. Add paprika and onion and fry everything for another 5 minutes. Then stir in all the spices. Finally stir in the tofu and spinach and wait a little longer for the spinach to collapse.