Vegan breakfast poke bowl

 Cooking 20 minutes
 Preparation 15 minutes
 2 servings


1 package (368 g) of Champêtre garlic-tomato Parisian potatoes, halved
A bunch of cherry tomatoes on the vine
Salt and pepper, to taste
Olive oil
100g of baby spinach
1 large gray shallot, finely chopped
1 garlic clove, finely chopped
300 g of firm tofu, drained, cut into cubes
1 ml (¼ tsp.) of turmeric, to taste
1 ml (¼ tsp.) of black salt, to taste
1 ripe avocado, halved


  1. Preheat oven to Broil.
  2. Brush the tomatoes with a little oil (keep them on the vine) and place them on a cookie sheet. Bake them for 5 to 10 minutes, or until the skin bursts and the top chars a little. Salt and set aside.
  3. In a small skillet, heat 2 tbsp. Of olive oil. Place the potatoes, cut side down, on the hot oil. Let them fry gently until they are golden brown. Season with salt and pepper and keep warm.
  4. Remove the oil from the skillet if there is any left. Place the spinach in the same skillet with a little water. Let the spinach wilt over low heat. Stir gently for even cooking. Salt, pepper and remove the spinach, and drain the water.
  5. Heat 1 tbsp. tablespoon oil in the same skillet and sauté the shallot and garlic over very low heat.
  6. Once the shallot is translucent, add the tofu. Crush it a little with the back of a spoon. Season with turmeric, black salt (gives it an egg taste) and pepper.
  7. Divide all the ingredients (including the avocado) between two bowls and drizzle with additional olive oil, if needed.

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