 Preparation Time |
10mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
2
|
|
Free Food
|
FF
|
200g Firm tofu
400g Potato
100g Tomato
100g Mushroom
2 Spring onions
3 Spinach
Low cal cooking oil
½ Tsp Garlic powder
½ Tsp Onion powder
1 tsp Smoked paprika
1 tsp Turmeric
Salt and pepper to taste
Optional: Nutritional yeast & Pinch of black salt
Preheat oven at 210º
Cut potatoes into small cubes and season with smoked paprika, salt and pepper to taste. Spray with low cal cooking spray.
Cut the mushrooms and tomatoes in half and add to baking tray.
Bake everything in oven for 15-20 minutes until potatoes are crispy.
In the meantime, cut spring onions and add the white ends into a pan over medium heat, Sautee in a spritz of low call cooking oil for 1-2 minutes.
Crumble tofu into pan, cook for 5 minutes (add water if it’s too dry), season with garlic powder, onion powder, turmeric, salt and pepper (add black salt if available). Cook for another 5 minutes.
Toss in the spinach and let wilt for a minute.
Add potatoes and scramble mix in a bowl and finish with spring onion and salt and pepper (and nutritional yeast if available).
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