Vegan Fried Potatoes for Breakfast

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine European
Servings (Default: 3)

Ingredients

  • 600 g potato (s)
  • 250 g mushrooms, brown
  • 1 bell pepper (s)
  • 0.5 ½ bunch spring onion (s)
  • 1 teaspoon salt and pepper
  • 1 teaspoon garlic powder
  • 0.5 teaspoon ½ cumin powder
  • 0.5 teaspoon ½ paprika powder, smoked

Also: (For the scrambled tofu)

  • 200 g natural tofu
  • 1 ½ teaspoon kala namak
  • 0.5 teaspoon ½ turmeric powder
Vegan Fried Potatoes for Breakfast
Vegan Fried Potatoes for Breakfast

Instructions

  1. Cut the spring onions into rings. Put the green part aside. Quarter the mushrooms and dice the bell pepper. Also dice the potatoes and pre-cook them in steam for 10 minutes.
  2. In the meantime, crumble the tofu and fry it in a small pan until it starts to turn brown. Add the spices and a large dash of water and mix everything well. As soon as the water has boiled away, remove the pan from the heat.
  3. Heat some oil in a large pan. Fry the potatoes and mushrooms for 10 minutes. After 5 minutes stir in the salt and spices. Add the diced paprika and the white part of the spring onions and fry for another 5 minutes. Finally stir in the scrambled tofu and the green part of the spring onions and distribute the pan`s contents over 3 bowls.
  4. Avocado slices and salsa go well with it.

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