Monday, November 9, 2009

Scrambled Tofu and Hashbrowns

This is the friggin most delicious breakfast ever. Well, I think french toast is yummier...but this is healthier.


- 1 potato per person, or 2 if you're real hungry..just white ones, sometimes i use red
- salt and pepper
- olive oil

1. Cut up all your potatoes into the size you want. Cook in a frying pan with spices and olive oil until cooked.
2. Slather with ketchup and gorge.

Scrambled Tofu

- 1 onion, chopped
- 2 cups mushrooms
- 3-4 cloves garlic, minced
- 1/4 nutritional yeast (you don't have to use this)
- juice of 1/2 a lemon
- 1 carrot, grated
- 1 cup salsa
- 1 package of extra firm, organic tofu, pressed
- 2 tsp's cumin
- 1 tsp thyme
- 1 tsp paprika
- 1/2 tsp tumeric
- salt and pepper

1. Mix all the spices together in a bowl
2. Saute the onions in a skillet until see-through, add mushrooms and cook until soft. Add garlic. Then add all the spices. Stir for a few seconds and add 1/4 of water to deglaze the pan.
3. Crumble in the tofu, don't be tempted to make the tofu pieces too small or it will be mushy. Bigger is better because you can break them later. Don't mush it when you stir it, just lift it and push it around. Cook for about 15 minutes, add a little more water/turn heat down if the tofu sticks.
4. Add the lemon juice and nutritional yeast.
5. Add in the salsa and grated carrot. Cook for 1 last minute.

Serve this with guacamole (must have). I have a recipe for this somewhere on my blog, or make your own.


I was making homemade energy/granola bars yesterday and Jason discovered a FACE in our peanut butter. How awesome is that?

I want Jason to get home from work so we can finish season 2 of Dexter. I'm so addicted to the show, it's awesome!!

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