Nutritious lunch idea. Quick and easy to make. Curried tofu scramble, hasselback potatoes and steamed broccoli.
- 150 g tofu
- 1 tsp kala namak salt
- 1 tbsp nutritious yeasts
- 1 tsp curry powder
- 3 potatoes
- 1 tbsp herbs and spices mix for potatoes
- olive oil
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.