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.
