Healthy Bowl Recipe
Pan-Fried Potatoes/Blistered Cherry Tomatoes/Baby Spinach/Tofu in Tumeric/Fresh Avocado
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pan-Fried Potatoes
Blistered Cherry Tomatoes
Sautéed Baby Spinach
Turmeric Tofu
Fresh Avocado
Method
Pan-Fried Potatoes
- 1
Prepare the Potatoes
Wash and peel the potatoes, then cut them into small cubes.
- 2
Heat the Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 3
Blistered Cherry Tomatoes
- 4
Heat the Oil
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat.
- 5
Blister the Tomatoes
Add the cherry tomatoes to the skillet and sprinkle with salt. Cook for about 5-7 minutes until they start to blister.
Sautéed Baby Spinach
- 6
Sauté Garlic
In the same skillet used for the tomatoes, add 1 tablespoon of olive oil and minced garlic over medium heat.
- 7
Cook the Spinach
Add the baby spinach and salt, and sauté for 2-3 minutes until wilted.
Turmeric Tofu
- 8
Prepare the Tofu
Press the tofu to remove excess moisture and cut it into cubes.
- 9
- 10
Finish Cooking Tofu
Cook for about 10-12 minutes, turning occasionally until golden brown.