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Potato Hash and Tofu Scramble Skillet [Vegan]

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This big heaping breakfast skillet is perfect for serving a household of hungry mouths! Serving meals in a skillet brings out that warm and fuzzy feeling inside, and somehow even makes the meal taste better.

Potato Hash and Tofu Scramble Skillet [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

4 to 6

Cook Time

45

Ingredients

For the Potato Hash:

  • 2 pounds baby white potatoes, quartered (about 8 cups)
  • 2 tablespoons vegetable oil
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 2 garlic cloves, minced

For the Tofu Scramble:

  • 1 (about 16-ounces) brick medium-firm tofu, crumbled
  • 1 tablespoon vegetable oil
  • 2 shallots, minced
  • 2 green onions, white and green parts, finely chopped
  • 1 cup finely chopped red bell pepper (about 1 pepper)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon ground turmeric
  • 1/2 to 1 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup unsweetened nondairy milk (optional)

For the Toppings:

  • 1/2 cup packed, stemmed, and finely chopped kale leaves
  • 1/2 cup vegan cheese shreds (optional)
  • 1 avocado, pitted, peeled, and sliced
  • 1/2 cup vegan bacon
  • 1 tablespoon finely chopped chives
  • Hot sauce

Preparation

  1. Preheat the oven to 450°F. 
  2. To make the potato hash, place the quartered potatoes in a pot of cold water and bring to a boil. Cook until forktender, approximately 8 minutes. Drain and set aside.
  3. Meanwhile, prepare the tofu scramble. Drain the tofu and pat dry of excess moisture with a tea towel or paper towel. Heat a large castiron skillet or ovensafe pan over medium heat and add the vegetable oil. Add the crumbled tofu, shallots, green onions, and red pepper and sauté for 3 to 4 minutes or until the vegetables are softened and about half cooked.
  4. Add the nutritional yeast, the turmeric, up to 1 teaspoon of the salt (adjust to your taste), and the pepper. Stir to combine and cook for another 2 minutes. At this point you can add up to 1/4 cup of the nondairy milk if the mixture looks too dry and cook for another minute. Remove the scramble from the pan to another dish and set aside.
  5. To cook the potato hash, wipe out any excess scramble from the skillet and heat over medium heat. Add the vegetable oil, potatoes, paprika, salt, and pepper and toss to coat the potatoes well.
  6. Cook for 12 to 14 minutes, stirring only a couple of times and allowing the potato quarters to crisp on the bottom.
  7. Add the garlic and cook for 2 more minutes, lowering the heat slightly to prevent burning.
  8. Add the scramble on top of the potatoes in the skillet or transfer to an ovensafe casserole dish if you can’t put your pan in the oven. Surround the scramble with the chopped kale and top with the cheese shreds.
  9. Bake for approximately 15 minutes or until the kale looks crisp and the cheese is completely melted and slightly browned.
  10. Top with the avocado slices, vegan bacon, and chives before serving. Add hot sauce to taste to individual servings if desired. 

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AUTHOR & RECIPE DETAILS


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In this bold collection of more than 100 recipes, the world of comfort food and vegan cooking collide as Lauren Toyota shares her favorite recipes and creative ways to make Philly cheesesteak, fried chicken, and mac 'n' cheese, all with simple vegan ingredients. Never one to hold back, Lauren piles plates high with cheese sauce, ranch, bacon, and barbecue sauce, all while sharing personal stories and tips in her engaging and hilarious voice. The result is indulgent, craveworthy food - like Southern Fried Cauliflower, The Best Vegan Ramen, and Raspberry Funfetti Pop Tarts - made for sharing with friends at weeknight dinners, weekend brunches, and beyond. Hot For Food is definitely one to have in your collection!


 

 

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