Green Earth Tofu Breakfast

April 30, 2009

Ingredients (use vegan versions):

* 1/2 block crumbled extra-firm tofu (not silken)
* 2 medium yukon gold potatoes
* 1/2 cup sliced scallions, white and green parts
* 1 cup fresh broccoli florets
* 1/2 cup vegan white vegan cheese (such as Monterey Jack), shredded
* vegan margarine such as Earth Balance
* Tamari
* Black pepper

Directions:

Scrub the potatoes and grate them
using a cheese grater (leave the skins
on.) Put the grated potato in a large
frying pan and barely cover with
water. Bring to a simmer and cook for
a minute or so. Pour off most of the
water.

Push the potatoes aside and
melt a tablespoon of vegan margarine in the pan.
Add the tofu and scallions and a
splash of tamari, and fry with the
potatoes, until the tofu begins to crisp
up a bit.

When this mixture is nearly
done cooking, add the broccoli and
saute a few minutes longer, until it
is crisp-tender. Sprinkle on the
grated soy cheese, cover the pan, and
allow the steam to melt the cheese a
bit. (Note: the cheese won’t melt
all that well, but it still tastes
great.)

Season with black pepper to taste.

Serves: 2 - 3