Description
We were craving a breakfast dinner the other night, so I grabbed some hash browns, made some tofu eggs, and this is what I created. I call it a Vegan Hash Brown Omelette.
Ingredients
Units
Scale
- 20 oz bag Simply Potatoes®
Veggies
- 1/4 cup white onion
- 1/4 cup red bell pepper
- 1/4 cup yellow bell pepper
- 1/4 cup sliced mushrooms
Tofu Eggs
- 6 oz extra firm tofu
- 1/4 cup oat milk
- 1 Tbs nutritional yeast
- 1/4 tsp tumeric
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp kala namak black salt
Cheese
- 1/2 cup vegan cheese sauce
Instructions
Cheese
- Prepare cheese sauce (if using)
Veggies
- Finely chop veggies and saute in water/broth until softened
- Set aside
Tofu
- Press tofu to remove as much moisture as you can
- Crumble into skillet and cook gently on med heat
- Add seasonings to milk and stir into tofu
- Cook to desired consistency and set aside
Omelette
- Spread half the bag of potatoes out evenly onto your grill or panini
- If using a griddle, it may be easier to spread the entire bag out so you can fold your omelette
- Spread a thin layer of cheese sauce
- Spread the tofu eggs evenly
- Spread the veggies evenly
- Top with remaining potatoes (or fold over if using a griddle)
- Cook until browned - about 10-15 min (watch carefully)
- Serve with your choice of garnishes
Keywords: vegan hash brown