- 1 cup diced bell pepper
- 2 cups fingerling potatoes cut into fours
- 1/4 of a block of firm tofu
- 2 tbsps sliced spring onion
- 1 tsp cumin
- 3 tsp turmeric
- Salt and pepper
*optional add salsa
First grab your tofu, pat dry with paper towels and set aside. Sauté the potatoes in olive oil or on a non-stick pan until they start to brown, then add the bell pepper and cook until they both reach your desired consistency. Crumble your tofu onto the potatoes and peppers, add the turmeric and cumin. Stir everything until well combined, then salt and pepper to taste.
Plate and top with the spring onions. Now you are all set to enjoy a delicious meal!
Thank you, Susanna Bloem, for this delicious recipe!