Tofu on crispy potatoes

• For the potato base:
• 2 medium peeled and grated potatoes
• Sal at ease
• For guacamole:
• 1 pat
• 1 small tomato cut into cubes
• ½ fine chopped garlic tooth
• 1 fine chopped verdeo onion
• 1 cda of lemon or vinegar
• 1 cda olive oil
• Salt and pepper to taste
• For the tofu revolt:
• ½ firm tofu block
• 1 pinch of turmeric (optional to give color)
• ½ cdita of oregano
• ½ cdita of sweet pepper
• 2 cds of nutritional yeast
• 1 vegetable milk chorrit
• Salt and pepper to taste

Ingredient photos provided by Pexels

Preparation

1. Start peeling and grating the potatoes. Once grated, with the help of your hands, press them to remove the excess water.
2. Then you're going to preheat a frying pan over medium / low heat while with your hands you separate a slice of grated potato and give it the form of "crushed croquette." You're going to transfer it to the frying pan with a little oil so it won't stick and you're going to cook it back and forth until it's well golden on both sides. I should take you about four minutes on the side.
3. While cooking the potato bases, you can prepare the guacamole by stepping on the palta and combining it with garlic, small tomato pieces, verdeo onion, vinegar or lemon, oil, salt and pepper.
4. Once you finished making the potato bases, in the same pan you can prepare the tofu revolt, breaking the tofu block with your hands and glowing it with a little oil until it starts to get cracking. Then you can add the spices and chorrito of vegetable milk (this is optional but it will give you a "scrambled egg" texture if you enjoy it, I recommend it).
5. Finally you only have to assemble the dish by uniting a little of the guacamole on the base of the chryspy potato and above accommodate the tofu revolt.