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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Avocado slices and salsa go well with it.
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