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Begin by preparing the hashbrowns. In a food processor, shred the potatoes (with skins) and small onion. Transfer to a mixing bowl, and stir in melted butter, salt, and pepper. Set aside. In a frying pan over medium heat, break apart the tofu using a spatula. Stir in the remaining tofu scramble ingredients. Continue to scramble over medium heat by frequently mixing the tofu with the spatula u. . .
Prep Time: 00:10
Cook Time: 00:40
3 russet potatoes, rinsed and dried
1 small onion
2 tbsp earth balance vegan butter, melted
1 tsp salt
1/2 tsp black pepper
1 package of organic firm tofu
1 tbsp olive oil
1 tsp turmeric
1/2 tsp garlic powder
3 tbsp nutritional yeast
1/2 tsp salt
1/4 tsp black pepper
1 large bell pepper, chopped
2 tbsp olive oil
1/2 cup black beans
2 small tomatoes, diced
1 ripe avocado
green onion (optional)
cashew sour cream:
1/2 cup cashews
1 tbsp vinegar or lemon juice
1/2 tsp salt
1/3 cup water
1Begin by preparing the hashbrowns. In a food processor, shred the potatoes (with skins) and small onion. Transfer to a mixing bowl, and stir in melted butter, salt, and pepper. Set aside.
2In a frying pan over medium heat, break apart the tofu using a spatula. Stir in the remaining tofu scramble ingredients. Continue to scramble over medium heat by frequently mixing the tofu with the spatula until all the water is absorbed. Be careful that it doesn't stick to the bottom of the pan.
3In another frying pan, sauté the bell pepper in olive oil until soft. Stir in the black beans and tomatoes and continue to sauté for 1-2 minutes.
4Meanwhile, preheat your waffle iron. If you don't have a waffle iron that is no problem, you can cook the hashbrowns in a frying pan or griddle.
5Spoon half of the hashbrowns onto the waffle iron. It may seem like a lot, but I found that it holds its shape if it is thick. Don't spread the potatoes to the edge of the waffle iron either. It works best if you pile them in the middle and press the waffle iron down hard to flatten. If you are using a griddle instead, divide the hashbrowns into two portions on the griddle surface and flatten with a spatula. Continue to cook as if they were a pancake, keeping the potatoes together.
6Cook potatoes in waffle iron until brown. I found that I had to set the waffle iron to the longest time setting twice before they were done. You will know they're done with the hashbrowns lift out of the waffle iron and stay together.
7While the hashbrowns, tofu scramble, and vegetable/bean mixture are cooking, prepare the cashew sour cream by combining all ingredients in a blender. Blend on high for 1 minute or until smooth.
8Assemble your breakfast nachos by topping the hashbrown waffle with tofu scramble, sauteéd peppers, beans, and tomatoes, avocado, and a drizzle of cashew cream. Serve warm and enjoy!
This recipe works best with a waffle iron, however, it is not required.
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