Scrambled Tofu with Avocado, Potatoes, and Tomatoes

Ingredients

• 2 small ripe avocados (300 g)
• 2 tbsp soy yogurt alternative
• 2 tbsp lemon juice
• Salt
• Pepper
• 500 g boiled potatoes (from yesterday)
• 2 tbsp sesame oil
• 1 tsp ground cumin
• 1 onion
• 1 Garlic clove
• 500 g Tofu
• 2 sprigs parsley
• 1 tsp turmeric powder
• a pinch kala namak salt
• 2 tbsp Soy sauce
• 2 ripe tomatoes

Instructions

1. 1.

   For the guacamole, halve the avocados, remove the pits, scoop out the flesh and mash with soy yogurt and lemon juice. Season with salt and pepper.

2. 2.

   Peel and dice the potatoes. Heat 1 tbsp sesame oil in a pan. Brown the potatoes all around for 5–6 minutes over medium heat. Season with salt, pepper, and cumin.

3. 3.

   For the scrambled tofu, peel and chop the onion and garlic. Mash the tofu with a fork until fluffy. Wash, dry, and chop the parsley.

4. 4.

   Heat the remaining oil in a pan. Sauté the onion and garlic for 2 minutes over medium heat. Add turmeric and tofu and cook for about 5 minutes while stirring. Fold in half of the parsley and season with kala namak salt, salt, pepper, and soy sauce.

5. 5.

   Wash and halve the tomatoes. Sauté them on their cut sides in a hot pan for 3 minutes. Plate the potatoes with tofu, tomatoes, guacamole, and remaining parsley.