Vegan Breakfast Potatoes

Course: Breakfast, Lunch, Main Course

Cuisine: Vegan

Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian

Time: Max 20 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: dairy-free, egg-free, gluten-free, vegan

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 407kcal

Get Recipe Ingredients

Clean and cut the potatoes in cubes, roughly as thick as your small finger. Peel and cut the onions into “half rings”.
Set the pan high heat. Add the potatoes and water. Cook for 10 mins with a lid on, stirring occasionally. Add the onions halfway.
Once the water mostly evaporated and the potatoes are soft, add the olive oil and set the pan to medium heat.
Now crumble in the tofu. Stir and add the spices, salt and pepper. If you have, put a lid onto the pan and cook for 10 min. If it looks like it needs more oil you can add some – or add a little hot water instead to save on calories.
In a second pan add a drop of olive oil and wipe it around. Set to medium heat. Cut the tomatoes in half and fry for roughly 5 minutes until some dark spots appear. You can also fry with a few drops of hot water if you'd prefer. Season with salt and pepper.
If you don’t have a second pan, or don’t want to use one, then pop the potatoes on a plate and cover (or keep warm in oven).
Assemble the potato mix and tomatoes on a plate. Done :-)