BIG BREKKY SKILLET
Serves: 4-6
Potato hash:
2 lb (907 g) baby white potatoes, quartered
2 tbsp (30 mL) vegetable oil
1 tsp (5 mL) paprika
1 tsp (5 mL) sea salt
1/2 tsp (2.5 mL) ground pepper 2 garlic cloves, minced
Tofu scramble:
1 (about 16 oz/454 g) brick medium-firm tofu, crumbled 1 tbsp (15 mL) vegetable oil 2 shallots, minced 2 green onions, white and green parts, finely chopped 1 cup (250 mL) finely chopped red bell pepper 2 tbsp (30 mL) nutritional yeast 1 tsp (5 mL) ground turmeric 1/2 to 1 tsp (2.5 to 5 mL) sea salt 1/4 tsp (1 mL) ground pepper 1/4 cup (60 mL) unsweetened non-dairy milk (optional)
Toppings:
1/2 cup (125 mL) packed, stemmed and finely chopped kale leaves 1 avocado, pitted, peeled and sliced 1/2 cup (125 mL) coconut bacon (see recipe at left) 1 tbsp (15 mL) finely chopped chives Hot sauce
1. Preheat oven to 450 F (230 C). 2. To make the potato hash, place the quartered potatoes in a pot of cold water and bring to a boil. Cook until fork-tender, approximately 8 minutes. Drain and set aside.
3. Meanwhile, prepare the tofu scramble. Drain the tofu and pat dry with a tea towel. Heat a large cast-iron skillet or oven-safe pan over medium heat and add the vegetable oil. Add the crumbled tofu, shallots, green onions, and red pepper and sauté for 3 to 4 minutes or until the vegetables are softened and about half cooked.
4. Add the nutritional yeast, the turmeric, up to 1 tsp (5 mL) of the salt (to taste) and the pepper. Stir to combine and cook for another 2 minutes. At this point you can add up to 1/4 cup (60 mL) of the non-dairy milk if the mixture looks too dry and cook for another minute. Remove the scramble from the pan to another dish and set aside.
5. To cook the potato hash, wipe out any excess scramble from the skillet and heat over medium heat. Add the vegetable oil, potatoes, paprika, salt and pepper, and toss to coat the potatoes well.
6. Cook for 12 to 14 minutes, stirring only a couple of times and allowing the potato to crisp on the bottom. Add the garlic and cook for 2 more minutes, lowering the heat slightly to prevent burning.
7. Add the scramble on top of the potatoes in the skillet or transfer to an oven-safe casserole dish. Surround the scramble with the chopped kale.
8. Bake for approximately 15 minutes or until the kale looks crisp.
9. Top with the avocado slices, bacon and chives before serving. Add hot sauce to taste to individual servings if desired.