It’s a nice snowy morning here in PC – the kind of snow that floats down like feathers. Here is a pic of the view off of my front porch today (I love the yellow aspens against the snow):
It is a perfect morning for a big breakfast. This morning we made hashbrowns from the remaining russet potatoes, Lite Life Vegan sausage patties and a Tofu Scramble. These are definitely not the most photogenic items but they tasted fantastic.
To make the hasbrowns, I used my ricer to squeeze water out of the potatoes after I finely grated them in my food processor. I happened to have minced shallots in the food processor ahead of grating the potatoes and they picked up a nice light shallot flavor. Simply Recipes has a nice instructional on making perfect crispy hashbrowns.
For the Tofu Scramble, I kind of sort of followed Vegan Dad’s recipe. But… I sauteed a shallot before adding the tofu to the pan and left out the onion powder. I also added 1/4 tsp cumin to the spices and just added a splash of soy creamer to the pan at the end to wet the spices a little. As you can see from the pic above, I also left mine a lot chunkier.
Here is the modified recipe:
Tofu ScrambleINGREDIENTS– 1 pkg firm tofu– 2 tbsp oil– 1 shallot, minced– 1 tbsp Dijon mustard– 1/2 tsp tumeric– 1/4 tsp cumin– 1/2 tsp salt– freshly ground white pepper– 1 tbsp nutritional yeast– 1 tbsp soy creamerMETHOD1. Heat oil in a non-stick frying pan over medium heat. Saute shallots till soft. Drain water off the tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins releasing its water.2. Add the rest of the ingredients except the creamer and mix well. Cook for about 10 mins, stirring regularly, lowering the heat if the tofu begins to stick. The idea here is to let the water evaporate and the tofu firm up. You want to keep the heat high enough to facilitate this evaporation.3. Add creamer and mix well. Allow some of the liquid to evaporate, then remove from heat. Serve.
Here is a pic of the entire breakfast: