Green Earth Tofu Breakfast
1/2 block crumbled extra-firm tofu (not silken)
2 medium yukon gold potatoes
1/2 cup sliced scallions, white and green parts
1 cup fresh broccoli florets
1/2 cup vegan white vegan cheese (such as Monterey Jack), shredded
margarine such as Earth Balance
Tamari
Black pepper
Scrub the potatoes and grate them using a cheese grater (leave the skins on.) Put the grated potato in a large frying pan and barely cover with water. Bring to a simmer and cook for a minute or so. Pour off most of the water.
Push the potatoes aside and melt a tablespoon of vegan margarine in the pan. Add the tofu and scallions and a splash of tamari, and fry with the potatoes, until the tofu begins to crisp up a bit.
When this mixture is nearly done cooking, add the broccoli and saute a few minutes longer, until it is crisp-tender. Sprinkle on the grated soy cheese, cover the pan, and allow the steam to melt the cheese a bit. (note: the cheese won't melt all that well, but it still tastes great.)
Season with black pepper to taste.
SO HOW'D IT GO?
I have had this in my recipe box for almost a year, and I decided to make it this morning. I wasn't really sure what to expect, since I am unfamiliar with the restaurant this dish is based off of. This was really good! I added some turmeric for color and curry powder for an extra kick. I think next time I will only use 1 potato, though. It seemed like a lot of potato! I even tried to take a picture to post, but I couldn't get my web cam to work and I haven't a digital camera. But this was definitely a hit with my hubby; he said it tasted a bit like a broccoli casserole hashbrown. Oh, and I used the MoriNu Firm Lite Tofu that I mashed up with the potato masher. And I used Cheddar Style Rice Cheese for the top. Very good!
i usually get silken firm when the recipe calls for crumbled tofu. i mash it down with whatever utensil i'm using to cook with. works like a charm