Vegan Breakfast Potatoes

Step 1

Clean and cut the potatoes in cubes, roughly as thick as your small finger. Peel and cut the onions into “half rings”.

Step 2

In a pan, put a bit of olive oil in and set to low-medium heat. Add the potatoes and cook for 5 mins, stirring gently. When it starts to sweat add the onions.

Step 3

Now crumble in the tofu. Stir and add the spices, salt and pepper. If you have, put a lid onto the pan and cook for 15 min. If it looks like it needs more oil you can add some – or add a little hot water instead to save on calories.

Step 4

In a second pan add a drop of olive oil and wipe it around. Set to medium heat. Cut the tomatoes in half and fry for roughly 5 minutes until some dark spots appear. You can also fry with a few drops of hot water if you'd prefer. Season with salt and pepper.

Step 5

If you don’t have a second pan, or don’t want to use one, then pop the potatoes on a plate and cover (or keep warm in oven).

Step 6

Assemble the potato mix and tomatoes on a plate. Done :-)