Tofu Scramble and Shredded Hash Browns Recipe

Breakfast for dinner - sounds amazing right? 

I made this tonight and wanted to share the recipe with all of you!

Check out my awesome healthy, no oil, vegan recipe for tofu scramble & shredded hash browns recipe. You'll love how easy and awesome this tastes and want it for breakfast & dinner all the time!
Its totally one of our go-to recipes.

Tofu Scramble
Servings: 2-4

1 14-ounce block extra-firm tofu
1 small onion, chopped
1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
1 small carrot, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon of garlic powder
Kosher salt, freshly ground pepper

Place tofu on a plate lined with several layers of paper towels (to absorb liquid). 
Crumble tofu in hands into a bowl. 

Add onion, peppers, and carrots; cook, stirring occasionally, until softened, 3-4 minutes. Stir in cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. (the turmeric will give it the egg color)

Stirring often, until heated through, 1-2 minutes. Stir in garlic powder; season with salt and pepper.

[You can also customize the seasoning! I also like to add black beans into this scramble as well] 

Shredded Hash Browns
Servings: 2-4

2 pound russet potatoes, peeled
1 tablespoon of garlic powder
1 tablespoon of onion powder 
2 teaspoons of paprika
Sea salt and freshly ground black pepper

Shred the potatoes on the largest holes of a box grater.

Add shredded potatoes to a bowl and added in all spices - Mix well.

Heat a large non-stick skillet over medium-high heat. 
Add shredded potato. 
Season with a large pinch of salt and pepper. 

Using a spatula move shredded potatoes around until golden brown.
Serve immediately.

[I love to enjoy my tofu scramble and shredded hash browns with ketchup or even some hot sauce!]


Let me know if you make this recipe by tagging me on Instagram or Facebook -@essentiallybrittany!

I love seeing your photos!! 

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