Ginger-Cumin Tofu Bhurji with Masala Potatoes

Steps

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Toss the potato with 20 g of the canola oil, half of the cumin, the coriander, 3 g of the salt and the black pepper. Spread in one layer on the sheet pan.
3. Roast the potatoes for 30 to 35 minutes, turning once halfway, until browned and tender inside.
4. While the potatoes roast, prepare the scramble: chop the onion, grate the ginger, mince the garlic, and pat dry and crumble the tofu into bite-size pieces.
5. When the potatoes have about 12 minutes left, heat the remaining 15 g of canola oil in a large skillet over medium heat. Add the remaining half of the cumin and sizzle for 20 seconds.
6. Add the onion and cook for 4 to 5 minutes until soft and lightly golden. Stir in the ginger and garlic and cook for 1 minute.
7. Stir in the turmeric, then add the tofu, the remaining 2 g of salt and the water. Cook, stirring gently, for 5 to 6 minutes until the tofu is hot, evenly golden and the water has cooked off.
8. Take the skillet off the heat and stir in the lime juice and half of the cilantro.
9. Divide the tofu bhurji and roasted potatoes among 4 plates and scatter the remaining half of the cilantro over the top.