Scrambled Tofu and Hash Browns

I absolutely love making breakfast on the weekends and this cleanse has really slowed my roll. No scones, no biscotti, no pancakes. Sigh.

But scrambled tofu is totally allowed!

There are about a zillion recipes for scrambled tofu on the web. I have been making this one for years and it is the best I have ever had. I actually don’t even want to compare it to scrambled eggs because it tastes so much better than scrambled eggs. There’s no comparison! There is curry in this recipe but I wouldn’t say there is a strong curry flavor. So curry haters, you might even like it.

Oh, and today is another two for one! I have two recipes!

Because scrambled tofu must be served with hash browns.

Normally I make hash browns with my food processor, using the shredding blade. Today I used my mandolin but I didn’t like how thick the shreds were. So I still recommend using a food processor to get the potato shredded.

Scrambled Tofu Ingredients:
1 lb extra firm tofu
3 cloves garlic
2 tablespoons olive oil
2 tablespoons soy sauce
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste

Heat a skillet over medium high heat. Crumble the tofu into the pan, just smashing it through your fingers. Then add all the other ingredients and stir to combine. Be careful not to smash the tofu up too much. Think scrambled egg consistency. Cook for a few minutes without stirring to let the tofu start to brown. Then stir it up and let it brown a bit longer. Cook until desired brown-ness is achieved.

Now set the tofu aside if you only have one pan. I place my tofu on a plate and stick it in the oven so it stays warm. Just have the oven temp as low as it will go.

Hash Brown Ingredients
1 potato
1 tablespoon olive oil
1 teaspoon minced garlic
Salt and pepper to taste

First, shred the potato using a food processor preferably. Place the shredded potato on a microwave safe dinner plate. Spread the potato out evenly so it’s not in one big clump. Microwave the potato for 4 minutes.
Heat a skillet over medium to medium-high heat. Add a little salt and pepper and the garlic. Once the potato is done in the microwave flip the plate over the skillet to dump the potato in the pan. The key now is to not stir the potato or it will turn into mealy mush. The potato can be spread out a little, as needed but don’t manipulate it too much. Sprinkle a little more salt and pepper on. Leave it alone for a few minutes as it browns. After a few minutes take a peek at the cooking side and see how it looks. If it has browned sufficiently, flip it over using a pancake turner or spatula. This might mean separating the potatoes into quarters so they can be flipped. Once they are flipped over, allow the other side to brown. Once the desired color and crispness is achieved they are done!

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Notice the French press coffee in the picture? 🙂 I have decided to add coffee back in to my life. This cleanse eliminates all sugar and a bunch of other foods from my diet, but coffee was on the no-no list too. I decided that was stupid since coffee doesn’t have sugar in it and because I love it. Of all food items in the world, I think I would give up anything but coffee. Bold claim? Perhaps. I just really don’t think one cup of coffee in the morning is bad for you. Plus, I would say I’m much more pleasant to be around when I’ve had coffee. So really, I’m making the world a better place. 🙂

I have been on the cleanse for 4 weeks now. 4-8 more weeks to go!

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