Potato Scramble

A hot and filling lunch which is ideal for these cold days. You can use whatever you like in this and vary different spices to create this simple meal.

Adapted from Skinny Bitch in the Kitch:-
Potato Scramble
Serves 1

- 3 or 4 new potatoes
- 100g firm or extra-firm tofu, diced
- pinch of sea salt
- pinch of pepper
- pinch of paprika
- 1/2 tablespoon rapeseed oil
- 1 vegan sausage, sliced
- 1/2 tablespoon soy sauce
- sprinkle of chili flakes
- handful of baby spinach leaves to serve (optional)

How to:-
1. Boil the potatoes until tender (around 15-20 minutes) and then slice/chop and set aside.
2. Cook the vegan sausage according to packet instructions and then slice and set aside.
3. In a bowl, combine the tofu, salt, pepper and paprika, and add the sausage and potatoes.
4. Melt the oil in a large saucepan over medium heat.
5. Add everything into the pan and cook for 10 minutes, stirring frequently.
6. Serve immediately on the bed of spinach leaves if using.


Notes: I used Cauldron tofu and Linda McCartney's vegetarian sausages (vegan friendly too). As mentioned above, you can make countless variations of this dish; add mushrooms, beans, cheese, garlic, tomatoes etc.