Hearty Tofu Scramble with Potatoes, Beans and Avocado

A hearty vegan breakfast with scrambled tofu, crispy potato cubes and avocado, providing plenty of protein from kidney beans and tofu. Fresh chives and a squeeze of lemon complete it.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g Plain tofu
• 250 g Waxy potatoes
• 1 Stück Avocado
• 1 Dose Kidney beans from a can, drained
• 1 Stück Cherry tomatoes
• 0.5 Stück Onion
• 1 Stück Garlic clove
• 1 TL Sweet paprika powder
• 1 TL Ground turmeric
• 1 EL Nutritional yeast flakes
• 1 EL Soy sauce
• 1 TL Lemon, juice
• 1 Bund Chives
• 2 EL Cooking oil
• Salt
• Pepper

Method

1. Wash the potatoes and cut them into small cubes. Fry them in 1 tbsp oil over medium heat for 15 to 20 minutes until golden brown and cooked through, turning them occasionally.
2. Crumble the tofu with your hands. Finely dice the onion and garlic.
3. Fry the onion in 1 tbsp oil until translucent, then briefly fry the garlic along with it. Add the tofu and sauté for 5 minutes.
4. Season with paprika powder, turmeric, soy sauce, nutritional yeast flakes and lemon juice, then add salt and pepper. Mix well.
5. Rinse the kidney beans, drain them and stir them in, then heat briefly.
6. Halve the cherry tomatoes. Halve the avocado, remove the pit and slice it.
7. Divide the potatoes among plates, arrange the tofu and bean mixture alongside, garnish with tomatoes and avocado, and sprinkle with chives.