Summary

Ingredients

• 600 g potato (s)
• 75 g kale
• 1 bell pepper (s)
• 1 can black beans
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cumin powder
• 0.5 ½ bunch spring onion (s)
• Sliced avocado (s)
• Salsa

Also: for the scrambled tofu

• 300 g tofu, natural
• 100 ml water
• 3 tablespoon yeast flakes
• 1 teaspoon kala namak
• 1 teaspoon garlic powder
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ onion powder
• 0.5 teaspoon ½ paprika powder
• 0.25 teaspoon ¼ cayenne pepper

Print Recipe Pin Recipe

Instructions

1. Dice the potatoes and pre-cook them in steam for 10 minutes.
2. In the meantime, cut the vegetables into small pieces. Remove the kale from the stalk and pluck it into small pieces. Put the beans in a sieve and rinse under clean water.
3. For the scrambled tofu, crumble the tofu block. Mix the remaining ingredients in a bowl. Fry the tofu until it starts to turn brown. Stir in the marinade and let it boil down. Put a lid on and put the tofu aside.
4. While the tofu is frying, heat some vegetable oil in a second, large pan and fry the potatoes in it until they are brown all over. Stir in the beans, bell peppers and spring onions and fry for 3 minutes. Turn off the stove and stir in the kale, wait a moment for it to collapse.
5. Spread the potato pan and the scrambled tofu on bowls and serve with avocado slices and salsa.