Bubble and Squeak with Dairy-Free Fried Egg

Instructions

1. 1Prepare your vegetables: Cut the 300 g of leftover cooked potatoes into 1.27 cm cubes. Chop the 200 g of leftover cooked cabbage into bite-sized pieces. Cut the 100 g of leftover cooked carrots into 1.27 cm pieces. Finely chop the 0.5 onion.
2. 2Heat the 2 tbsp of olive oil in a large 30.48 cm skillet over medium heat, which is about 175°C.
3. 3Add the finely chopped 0.5 onion to the hot skillet. Cook, stirring often, until the onion is softened and looks translucent, about 5 minutes.
4. 4Add the prepared 300 g of leftover cooked potatoes, 200 g of leftover cooked cabbage, and 100 g of leftover cooked carrots to the skillet with the onion. Season with the 0.25 tsp of salt and the 0.125 tsp of black pepper.
5. 5Cook the vegetable mixture, stirring occasionally, until the vegetables are heated through and have some lightly browned edges, about 10 to 15 minutes. This is your bubble and squeak.
6. 6While the bubble and squeak is cooking, prepare the tofu topping. Crumble the 150 g of tofu into small pieces in a bowl. Add the 0.25 tsp of turmeric and the 0.125 tsp of black salt (kala namak) to the crumbled tofu. Mix well until the tofu is evenly colored.
7. 7In a separate small skillet, heat a little extra olive oil if needed over medium heat (176.7°C/175°C). Add the seasoned tofu mixture. Fry, stirring occasionally, until the tofu is lightly browned, about 5 to 7 minutes.
8. 8Serve the bubble and squeak hot, topped with the fried tofu mixture.

Substitutions

Related Guides