Scrambled tofu with jacket potatoes and spinach

preparation

Crumble the natural tofu into a bowl with your hands. The pieces can be different sizes.

Cut the smoked tofu into small cubes.

Wash the peppers, clean them and dice them finely. Wash the tomatoes and dice them without the stems. Wash the parsley, shake it dry, strip off the leaves and chop finely.

Heat the oil in a large pan. Fry the smoked tofu over high heat until crispy on all sides. Add the crumbled natural tofu, season everything with turmeric and paprika and fry on all sides.

After 2-3 minutes, add the diced peppers, deglaze with tamari and continue to fry over medium heat until the liquid has evaporated and the peppers are cooked. Finally, fold in the diced tomatoes, soy yoghurt or silken tofu and parsley and season the scrambled tofu with kala namak, a little salt and freshly ground pepper.

Serve hot from the pan. Serve with jacket potatoes or potato wedges from the oven and spinach.

To do this, lightly sauté a few onions in rapeseed oil, add the washed and cleaned spinach, cook until it collapses, stir and season with salt and pepper. For creamed spinach, deglaze with a little oat cream.

Enjoy your meal! :)

Photo:Michael Groll (“Do something! Spontaneously Vegan” cookbook, greenpeacemagazine)