Summary

Ingredients

For the potatoes: (fried potatoes)

• 500 g potato (s)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cumin powder

Also: (for the tempeh bacon)

• 200 g tempeh
• 3 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon liquid smoke
• 1 teaspoon garlic powder
• 0.5 teaspoon ½ paprika powder

Also: (for the scrambled eggs)

• 200 g silken tofu
• 100 ml plant milk (plant drink)
• 2 tablespoon cheese, grated, vegan
• 2 tablespoon cornstarch
• 2 teaspoons kala namak
• 1 teaspoon turmeric
• 1 handful chives

Also:

• 200 g cheese, rated, vean
• 2 spring onion (s)
• 1 handful cocktail tomatoes

Print Recipe Pin Recipe

Instructions

1. Wash, dry and dice the potatoes with the skin on. Pre-cook in steam for 15 minutes and then allow to evaporate. Mix the ingredients for the scrambled eggs in the blender and set aside. Slice the spring onions and set aside the green part as a garnish. Halve the cocktail tomatoes.
2. Dice the tempeh and fry brown all over in vegetable oil. Pour the marinade over it and keep stirring until it has boiled away and the tofu cubes are glazed. Take the cubes out of the pan. Wash out the pan and heat some vegetable oil in it again. Fry the potatoes all over until crispy. Finally stir in the spices. Mix with the tempeh and spring onions and put everything in a small baking dish.
3. Spread the scrambled egg on top and sprinkle the rest of the cheese over the casserole. Bake in the oven at 180 degrees for about 30 minutes. Garnish with the cocktail tomatoes and the green part of the spring onions.