Summary

Ingredients

• 200 g tofu, natural
• 4 mushrooms
• 2 spring onion (s)
• 1 clove garlic
• 1 tomato (s)
• 2 handfuls spinach or kale
• 2 tablespoon yeast flakes
• 2 teaspoons tandoori paste
• 50 ml vegetable stock

Also: for the fried potatoes

• 6 potato (s)
• 0.5 teaspoon ½ cumin powder
• 0.25 teaspoon ¼ cayenne pepper
• salt and pepper

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Instructions

1. Clean or peel the vegetables. Cut the potatoes into pieces and steam for 5 minutes. In the meantime, cut the mushrooms into slices and finely dice the onion and clove of garlic. Slice the spring onions and set aside the green part. Dice the tomato. Crumble the tofu with a fork.
2. Fry the potatoes in a hot pan until crispy and stir in the spices. Season to taste with salt and pepper.
3. Heat some vegetable oil in a second pan and sauté the white part of the spring onions together with the garlic. Add the tofu and fry until it starts to turn brown. Mix in the tandoori spice. Add the mushrooms, salt everything and fry for 5 minutes. Deglaze with the broth and wait for the broth to boil off. Stir in the yeast flakes and finally mix in the tomatoes, the green part of the spring onions and the spinach or kale. As soon as the spinach or kale has collapsed, serve the tofu with the fried potatoes.
4. It goes well with salsa or ketchup.