Summary

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

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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.