Breakfast Potatoes
Serves
2
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
2 tbsp. olive oil
3 medium potatoes, washed, cubed
1 onion, sliced
7 oz. (200g) firm tofu, crumbled
1 tsp. ground cumin
2 tsp. dried oregano
salt & pepper to taste
1 cup (150g) cherry tomatoes, halved
Nutrition
(Per Serving)
Calories
486
Fats
19 g
Protein
18 g
Carbs
65 g
Instructions
- Heat 1 tablespoon of the olive oil in a pot over a low-medium heat. Add the potatoes and cook for 5 minutes, stirring to stop them sticking.
- Now add in the onion, crumbled tofu, cumin, oregano and season to taste with salt and pepper. Cover the pot and cook for 15 minutes.
- In a second pot, heat the remaining tablespoon of olive oil over a medium heat. Fry the tomatoes for 5 minutes and season to taste with salt and pepper.
- Serve the potatoes alongside the cooked tomatoes.