Since it is MY day I made what I was craving. Hey, I’d rather cook for myself than sit in a crowded restaurant eating rubbery pancakes and fake maple syrup – and knowing that horrid meal cost a small fortune. Instead I went crazy at Costco on Saturday and stocked up on the tastiest of organic staples 😀 Money well spent I tells ya! So for breakfast I prepared us a scramble with home fries, of which I found the recipes in The 30-Minute Vegan on pages 62 and 68. This is a definite ‘read-me’ cookbook! As always I took the ideas and did some adapting (the potato recipe was not pan-fried in the book but that is what I wanted!)
- 1½ Tbsp canola oil
- 1 medium yellow onion, peeled and diced
- 2 tsp roasted garlic (jarred)
- 1 lb. extra firm tofu, well-drained
- ¾ tsp turmeric
- ¾ tsp paprika
- 3 Tbsp nutritional yeast flakes or 1½ Tbsp finely powdered
- 1½ tsp lower sodium soy sauce
Heat the oil in a large non-stick skillet over medium-high heat, add the onion and cook until soft, add in the garlic and cook for a minute or two longer.
Crumble the tofu and add in, cook for about 5 minutes. Sprinkle the seasonings on, work and continue cooking for a couple more minutes.
- 4 medium russet potatoes, scrubbed, peeled and cut into bite size cubes (about 6 cups)
- 2 Tbsp canola oil
- 1 tsp fennel seeds
- 1 tsp dried rosemary, finely crumbled
- 1 tsp roasted garlic (jarred)
- 2 tsp lower sodium soy sauce
- 1 tsp paprika
- ½ tsp ground black pepper
While prepping the potatoes get the water in the bottom of a steamer coming to a boil. Add the potatoes and steam for 10 to 15 minutes or until barely fork tender. Drain well.
Meanwhile, in a skillet over medium-high heat the fennel seeds for about 2 minutes or until they smell toasted. Take off the heat and pour into a bowl.
Add the oil to the skillet and heat up, toss in the potatoes and cook till crispy, turning often. Near the end sprinkle the seasonings on (with the fennel as well) and continue to toss.
Serves 3 to 4.