Perfect for a vegan breakfast or brunch, this dish combines crispy paprika potatoes with a protein-rich tofu scramble, creating a hearty and flavorful meal.
Ingredients: 300g firm tofu, crumbled. 2 tablespoons olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 2 cups diced potatoes. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. Fresh parsley, chopped for garnish.
Instructions: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Cook until softened, about 5 minutes. Add the diced potatoes to the skillet and cook until golden brown and tender, about 10 minutes. In a separate skillet, heat the remaining olive oil over medium heat. Add the crumbled tofu, paprika, turmeric, salt, and pepper. Cook for 5-7 minutes, stirring occasionally. Combine the cooked tofu mixture with the cooked potatoes and vegetables in the skillet. Stir well to combine and heat through. Garnish with fresh chopped parsley before serving. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
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