Breakfast Potatoes by drvegan

Ahmad Noori

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Breakfast Potatoes

drvegan

Cook

25 min

2 servings

US

original

metric

Picture for Breakfast Potatoes

2 servings

US

original

metric

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve the potatoes alongside the cooked tomatoes.

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