Tofu Scramble & Hash Browns for 2
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 323.5
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,285.6 mg
- Total Carbs: 200.7 g
- Dietary Fiber: 7.6 g
- Protein: 20.5 g
View full nutritional breakdown of Tofu Scramble & Hash Browns for 2 calories by ingredient
Introduction
Came up with tthis for breakfast today because I was in the mood for tofu scramble and hashbrowns. A tad high in sodium, but very tasty and relatively low in fat. To make lower-sodium version, substitute onion powder for onion salt in hash browns and, if desired, reduce amount of braggs liquid aminos. Came up with tthis for breakfast today because I was in the mood for tofu scramble and hashbrowns. A tad high in sodium, but very tasty and relatively low in fat. To make lower-sodium version, substitute onion powder for onion salt in hash browns and, if desired, reduce amount of braggs liquid aminos.Number of Servings: 2
Ingredients
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TOFU SCRAMBLE:
1 box Mori-Nu silken firm tofu
1 small onion, chopped
1/2 large green bell pepper, cut into small strips
1-1/2 T nutritional yeast (Red Star Vegetarian Support Formula)
1-1/2 t. Braggs Liquid Aminos
1/2 t. coarsely-ground black pepper
1/4 t. turmeric
HASHBROWNS
2 medium red potatoes, skin on, shredded
1 t. onion sea salt (from grinder)
1/4 t. coarsely ground black pepper (or to taste)
Directions
FOR TOFU SCRAMBLE:
1) Sautee onions and bell peppers until onions are transluscent.
2) In a bowl, mash tofu with liquid aminos, nutritional yeast, pepper, and turmeric.
3) Add tofu mixture to onions & peppers and cook until water from tofu evaporates and tofu starts to brown.
FOR HASHBROWNS:
1) Press out water from grated potatoes on plate between two layers of paper towl.
2) Spread grated potatoes to 1/2-inch layer on large griddle pan. Sprinkle with onion sea salt and pepper.
3) Cook on medium for 10 minutes or until bottom looks golden brown when corner is lifted up.
4) Cut hashbrowns into quarters to make it easier to flip over with large spatula. Cook until other side is golden brown when lifted up.
Divide scramble and hash browns into 2 equal portions and serve with orange juice. Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user YASMINDURAN.
1) Sautee onions and bell peppers until onions are transluscent.
2) In a bowl, mash tofu with liquid aminos, nutritional yeast, pepper, and turmeric.
3) Add tofu mixture to onions & peppers and cook until water from tofu evaporates and tofu starts to brown.
FOR HASHBROWNS:
1) Press out water from grated potatoes on plate between two layers of paper towl.
2) Spread grated potatoes to 1/2-inch layer on large griddle pan. Sprinkle with onion sea salt and pepper.
3) Cook on medium for 10 minutes or until bottom looks golden brown when corner is lifted up.
4) Cut hashbrowns into quarters to make it easier to flip over with large spatula. Cook until other side is golden brown when lifted up.
Divide scramble and hash browns into 2 equal portions and serve with orange juice. Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user YASMINDURAN.