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🍳 Scrambled Tofu Bowl with Avocado, Potatoes and Tomatoes

410 kcal · 30 min · 4 servings

Ingredients

• 2 small ripe avocados (300 g)
• 2 tbsp plant-based yogurt alternative made from soy
• 2 tbsp lemon juice
• salt
• pepper
• 500 g boiled potatoes (from the day before)
• 2 tbsp sesame oil
• 1 pinch ground cumin
• 1 onion
• 1 clove garlic
• 500 g tofu
• 2 stalks parsley
• 1 tsp turmeric powder
• 1 pinch Kala Namak salt
• 2 tbsp soy sauce
• 2 beef tomatoes

Instructions

1. 1. Cut the avocados in half and remove the pits.
2. 2. Scoop the flesh out of the avocado halves.
3. 3. Mash the avocado flesh finely with the soy yogurt and lemon juice.
4. 4. Season the avocado mixture with salt and pepper.
5. 5. Peel the potatoes and cut them into small cubes.
6. 6. Heat one tablespoon of sesame oil in a pan.
7. 7. Fry the potato cubes for 5 to 6 minutes over medium heat until golden brown.
8. 8. Season the cooked potatoes with salt, pepper, and cumin.
9. 9. Peel the onion and garlic and chop them finely.
10. 10. Crumble the tofu into small pieces using a fork.
11. 11. Wash the parsley and shake it dry.
12. 12. Chop the parsley finely as well.
13. 13. Heat the remaining oil in a pan.
14. 14. Sauté the onions and garlic for 2 minutes over medium heat.
15. 15. Add turmeric and the tofu to the pan.
16. 16. Fry the mixture for about 5 minutes while stirring constantly.
17. 17. Stir in half of the chopped parsley into the tofu mixture.
18. 18. Season everything with Kala Namak salt, regular salt, pepper, and soy sauce.
19. 19. Remove the tough stems from the tomatoes.
20. 20. Wash the tomatoes and cut them in half.
21. 21. Fry the tomato halves cut-side down in a hot pan for 3 minutes.
22. 22. Serve the dish by arranging the potatoes, tofu, tomatoes, avocado mixture, and remaining parsley.

Nutrition per serving

• kcal: 410
• Protein: 25 g · Fett/Fat: 22 g · Carbs: 27 g