A savoury tofu scramble paired with potatoes, making it a filling vegan breakfast option. This dish is packed with flavor and nutrition, combining extra firm tofu, spices, and vegetables.
1: Chop up the potatoes into small pieces then air fry at 400F for 12 mins.
2: Chop up the onions, kale, and cherry tomatoes and begin cooking them in a pan on the stovetop.
3: Mix the spices in a small bowl with a tiny bit of water until combined to make a 'sauce'.
4: Press the tofu to get the moisture out, then break up into pieces.
5: Toss the tofu in the pan and pour the sauce over it.
6: Cook the scramble until finished, then add the potatoes and combine.
7: Pour into a bowl and enjoy!
