“Vegan Hungarian Brunch Delight: Tofu Scramble and Smoked Paprika Potatoes”

Allergens

Soy (in tofu), Gluten (if using gluten-containing products)

Ingredients

• 1 block (12 oz) extra
• firm tofu 1 tablespoon olive oil 1 small onion, diced 1 bell pepper, diced 3 cloves garlic, minced 1 teaspoon smoked paprika 1 teaspoon turmeric 1 teaspoon ground cumin Salt and pepper, to taste 2 large potatoes, peeled and diced 1 tablespoon smoked paprika 1/4 cup vegetable broth Fresh parsley, for garnish

Instructions

1. Press the tofu for 15 minutes to remove excess water. Crumble it into a large bowl.
2. In a pan, heat olive oil over medium heat. Add onion and bell pepper, sauté until softened, about 3 4 minutes.
3. Stir in garlic, smoked paprika, turmeric, cumin, salt, and pepper. Cook for another minute.
4. Pour the seasoned mixture over the crumbled tofu and mix well. Set aside.
5. In a separate pan, heat olive oil over medium high heat. Add potatoes and cook until slightly browned, about 5 minutes.
6. Reduce heat to low, add smoked paprika, salt, and pepper. Pour in vegetable broth, cover, and simmer for 10 minutes or until the potatoes are tender.
7. To serve, place the tofu scramble on one side of the plate and the potatoes on the other. Garnish with fresh parsley.

Chef’s Insight

Feel free to adjust the seasonings according to your taste preferences.

Notes

Use organic ingredients whenever possible for a healthier option.