Missing brunchy egg dishes? Mixing the tofu with the hash browns and veggies makes a super delicious and really filling dish. Serve with your favorite vegan breakfast sausage and fruit for a complete brunch all will love!
Total Time
20min
4.7
2 Ratings
Author: Wholly Deliciousness!
Servings:
2
Ingredients
•
1
pckg
Extra Firm Tofu
•
1
pckg
Frozen Shredded Hash Browns
•
1
pckg
Brown Mushrooms
, chopped
•
1
Red Chili Pepper
, chopped
•
1
Small
White Onion
, chopped
•
2
cups
Fresh Spinach
•
1
tsp
Greek Seasoning
•
1
tsp
Curry Powder
•
1
tsp
Ground Ginger
•
1
tsp
Ground Turmeric
•
as needed
Grapeseed Oil
or Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Press liquid from Extra Firm Tofu (1 pckg) with paper towels to remove excess liquid.
2.
Add Grapeseed Oil (as needed) to a large pan or wok and crumble pressed tofu with your hands into the pan.
3.
Add Brown Mushrooms (1 pckg), Greek Seasoning (1 tsp), Curry Powder (1 tsp), Ground Ginger (1 tsp), Ground Turmeric (1 tsp), Salt (to taste), and Ground Black Pepper (to taste). Cook about 3-5 minutes on medium-high, stirring frequently.
4.
Add more oil, Frozen Shredded Hash Browns (1 pckg), Red Chili Pepper (1), and White Onion (1) and continue to cook about 5 minutes until potatoes are desired consistency.
5.
Add Fresh Spinach (2 cups) and stir just before serving.
6.
Enjoy!
Nutrition Per Serving
CALORIES
575
FAT
10.3 g
PROTEIN
36.4 g
CARBS
95.4 g
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