To make the potatoes:

1. Fill a stock pot with water and a large pinch of salt (at least 1 tsp). Bring to a boil. 
2. Wash and dice potatoes, then add to boiling water and cook for 10-15 minutes, until they just start to become fork-tender. 
3. Drain well. Heat a large skillet over medium and add neutral oil or butter. 
4. Add potatoes and spices. Stir gently to coat potatoes in spices. Let the potatoes get crispy on one side (about 5 minutes), then flip and cook for additional 5 minutes. Remove from heat and add more salt if necessary/desired. 

To make the tofu:

1. Wrap tofu in a towel or paper towel and press out moisture for 30 minutes (we put a heavy pan on top).
2. In a large bowl, crumble the tofu. Whisk dry ingredients in a small bowl and pour into bowl with tofu. Stir well to coat crumbled tofu.
3. In a pan over medium heat, drizzle a bit of olive oil and add tofu mixture, stirring frequently until warmed and ready to serve.

To assemble the bowls:

1. Divide potatoes and scrambled tofu between four serving bowls. Top with sliced avocado, tomatoes, sweet peppers and hand-torn basil leaves.