Dice potatoes, green pepper and onion.

Sautee in oil with garlic powder, salt & pepper, until potatoes are almost soft.

Add mushrooms to the pan.

Cover on low heat.

In a separate frying pan, break up the tofu an sautee with Kala Namak and pepper.

When tofu is firm and golden, mix with potatoes and mushrooms.

Can be served with veggie sausages, tomatoes, avocado or Pancakes: https://cookpad.wasmer.app/uk/recipes/3470074-fluffy-vegan-blueberry-pancakes