For a quick and easy lunch or dinner, try these fried potatoes with veggies.
Ingredients
- 3 jacket potatoes cold medium sliced
- 1/2 onion chopped medium
- 5 broccoli cubed
- 1/4 green capsicum sliced
- 1/4 red capsicum
- 2 tbs fresh dill chopped
- 1 tbs Nuttelex sunflower margarine
- 3 tbs sunflower oil
- 1/2 tsp cayenne pepper
- 3/4 tsp sea salt
- 1/2 tsp black pepper
To make the tofu
- 100 g firm tofu cubed
- 1 tbs smoked paprika
- 1/2 tsp sea salt
- 2 tbs sunflower oil
Method
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Step 1To prepare the tofu: Add cubed tofu, smoked paprika and sea salt to a medium sized bowl. Add the oil and toss through to combine. Once mixed together set aside to marinate.
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Step 2To prepare the potatoes: Heat sunflower oil into a frying pan and add the sliced potatoes. Fry until golden brown and crisp on each side.
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Step 3When the potato slices are golden brown, add the tofu, onion and green capsicum. Fry for further 2 minutes.
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Step 4Add the red capsicum and broccoli. Season with chili powder, seasalt and black pepper. Also add a tsp of sunflower margarine. Fry for further 5 minutes.
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Step 5Lastly add the fresh dill and fry for another minute. Take off the heat and serve.
Equipment
- 1 deep frypan
- 1 bowl
Recipe Notes
To prepare the tofu, get rid of excess moisture by dabbing it with a paper towel before it is cubed.
Make sure the jacket potatoes are cold before you slice. You can also leave the skin on if preferred.
Use the floret and stem when chopping up the broccoli.
You can use chilli powder instead of cayenne pepper if preferred.
Add another level to this dish by serving European-style gherkins on the side.
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