Ingredients
Equipment
Method
Cooking Instructions
- Wash and dice the potatoes into uniform cubes. Dry them thoroughly and set aside.
- Heat 1 tablespoon of oil in a large skillet. Add the potato cubes and cook for 10-12 minutes until golden brown. Remove and keep warm.
- In the same skillet, add another tablespoon of oil and sauté diced onions, bell peppers, and zucchini for about 5 minutes.
- Crumble the pressed tofu into the skillet and sprinkle spices over it. Stir and cook for 5-7 minutes.
- Return the crispy potatoes to the skillet, mix everything, and heat through for 2-3 minutes.
- Garnish with parsley or cilantro and serve hot, optionally with toasted bread.
Nutrition
Notes
For maximum crispiness, ensure to dry all vegetables thoroughly before cooking. Customize spices and add-ins to your preference.
