Hasselback potatoes & tofu scramble

Nutritious lunch idea. Quick and easy to make. Curried tofu scramble, hasselback potatoes and steamed broccoli.

Ingredients:

  • 150 g tofu
  • 1 tsp kala namak salt
  • 1 tbsp nutritious yeasts
  • 1 tsp curry powder
  • water
  • 3 potatoes
  • 1 tbsp herbs and spices mix for potatoes
  • olive oil

Method:

Wash the potatoes and makes cuts every 2 mm up to 3/4 of potato. Be careful not to cut to deep so the potato will not split. Lightly cover with olive oil and sprinkle with spices. Put into the oven preheated to 200 C degrees and bake for 30-40 min.

Mash tofu with a fork. Heat up a bit of oil in a pan, add tofu and fry few minutes. Add salt, nutritious yeast, curry powder and a splash of water. Cook few minutes, add more water if needed.

Serve potatoes and tofu with a side of green vegetables. I also added extra curry mayonnaise.

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