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 a pic of the entire breakfast:
Now that's a breakfast!!
ReplyDelete*throws snowball*
*throws snowball back*
ReplyDeleteWow, the view from your porch is amazing :) So hilly! We look into the parking lot of the university "Harris School for public policy". Heh.
ReplyDeletethat looks like a wonderful breakfast! those hashbrowns...omg!
ReplyDeleteLooks like a great breakfast. Nice job on the hasbrowns.
ReplyDeleteI was thinking about trying out Vegan Dad's scramble because he said it was very kid-friendly and my kid needs kid-friendly food!
Thanks for the beautiful snow picture. I guess winter isn't all bad!
I cannot comment on whether kids will like it or not since I don't have any and my cats will eat anything. Vegan Dad's version is probably more kid friendly than mine. I would guess that kids don't like shallots or cumin.
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