One of my childhood best friends came over for brunch and I wanted to make her something amazing and vegan so naturally tofu scramble came to mind! I also wanted to try out hash browns and they turned out pretty well.
(The hash browns are under the scramble)
1 large organic potato
1-2 tbsp olive oil (or coconut oil)
salt to taste
grate the potato on a cheese grater. using your hands, mix the olive oil and salt in with the grated potato. In a pan, put some oil and heat on medium heat. add the potato and let sit until brown then flip to brown the other side. I let them sit and cook while I made the scramble.
1 package of silken tofu (I'm a big fan of Wildwood brand)
1 tsp of turmeric (to add an egg color to the tofu)
2 small zucchini
1 handful of spinach
1 handful of kale
before starting the hash browns, drain and strain the tofu. let it sit while you prep the veggies and the hash browns. Heat coconut oil in a pan on medium heat. Start by cooking the broccolini, zucchini, mushrooms, and jalapeños to soften before adding the tofu. after you add the tofu, "scramble" it all together and add the turmeric for color. after about 2-3mins add the spinach and kale. let sit till soft and scramble together. for extra spicy, add cayenne pepper.
serve with the hash browns and enjoy your vegan brunch!