This is a great choice to fill you up after a long run or workout session. Serve the scramble with this lush, shredded sweet potato and greens combo with a bit of garlic.
Serves 2-4
Ingredients
For the scramble
- 2 blocks firm tofu, rough crumbled, NOT little bits
- 1/2 head cauliflower, broken to the same size and blanched
- 3/4 tsp. black pepper
- 3/4 tsp. turmeric
- 1/2 tsp. smoked paprika
- 1/2 tsp. Kala Namak (black salt)
- 1/2 tsp. granulated onion
- 1/2 tsp. granulated garlic
- plant-based cheese (any kind, shredded or finely diced)
- 2–4 Tbsp. nutritional yeast
For the Hashbrowns
- Potatoes, shredded, soaked in water, then drained and pressed until dry
- olive oil
- salt
For the greens
- Your choice of greens – kale, spinach, collards etc.
- A few pinches of salt
Directions
For the scramble
Toss all together in a big bowl. Heat oven to 400 F.
Get your pan wicked hot (cast iron is what we use.) Add a dollop of v-butter or oil then add your tofu mix, your choice of greens (spinach, collard, kale, etc.) and a few pinches of salt
Finish off in the oven for about 5–10 minutes, then add some of your fave v-cheese at this point. Take it out, add some nutritional yeast if you like, then serve it up with greens and hot potatoes and you’re good to go!
For the Hashbrowns
Add some olive oil to a cast iron pan, get it wicked hot over medium-high heat.
Add potato shreds into the pan, form into a little disk by pressing down and making clean edges. Sprinkle with a little salt. Do not stir—allow to brown on one side.
Flip when it’s firm enough to keep its shape. Allow to brown on the other side. Transfer to a plate to cool.
For the greens
Set a steamer basket over a pot filled halfway with water over medium heat. You want it to fit snugly. Add the greens to the steamer basket and allow to slightly wilt, just a minute or two. Season with salt.
Serve the scramble, hashbrowns and greens together on one plate and enjoy!
Nutrition facts per serving: Calories 152; protein 15 g; fat 6 g; carbs 14 g.
