Name: Indian Spiced Potatoes and "Eggs"
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 14-oz package extra firm tofu; 1 tbsp cornstarch; 4 tbsp aquafaba ((chickpea brine)); 1 tsp garlic powder; Salt and ground black pepper to taste; 1 tbsp avocado oil ((or any vegetable oil)); 3-4 large Yukon gold or red potatoes ((boiled until about 90 percent done, then sliced into 1/4th inch thick slices)); 1 tsp mustard seeds; 2 green chili peppers, like jalapeno or serrano ((minced). Use more or less based on your tolerance for heat.); 20 curry leaves ((about 2 sprigs). If the curry leaves are large, cut them thinly into ribbons.); 2 tbsp chopped coriander leaves; 3 shallots ((thinly sliced). Red onions are fine.)