Try this delicious EGGY TOFU SCRAMBLE and POTATO HASH recipe courtesy of Chef Linda of Esther's Kitchen!

Easy Potato Hash
Cuisine: Esther Approved Breakfast, Side, Gluten-free
Prep Time: 15 minutes
Cook Time: 22 minutes
Yields: 6-8 servings

Author: Chef Linda | Esther's Kitchen

Ingredients:
1 Tablespoon olive oil,
1 medium onion, diced,
3 garlic cloves, sliced,
5 medium yellow potatoes, sliced in half lengthwise then sliced into 1/4” slices,
1 medium sweet potato, peeled and sliced in half lengthwise then sliced into 1/4” slices,
1 jalapeño, de-seeded and sliced, optional,
1 teaspoon dried herb of choice: thyme or rosemary (Or 1 Tablespoon fresh rosemary or couple sprigs of fresh thyme)
Salt and black pepper to taste

Preparation:
1. Sauté the onions in the olive oil over medium high heat for five minutes or until translucent. Stir in the jalapeño and garlic. Sauté for one more minute.
2. Reduce the heat to medium. Stir in the potatoes and choice of dried or fresh herb. Cover the pan with the lid and cook for approximately 10 minutes or until the potatoes are tender. Stir occasionally. Remove the lid once the potatoes are tender. Turn up the heat to medium high and sauté for another 5 minutes to crisp the edges. Salt and pepper to taste. Serve.

Eggy Tofu Scramble
Cuisine: Esther Approved Breakfast, Egg-free, Gluten-free, Contains Soy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yields: 4 Servings

Author: Chef Linda | Esther's Kitchen

Ingredients:
15.5 oz package organic firm tofu, drained
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon curry powder
1/2 teaspoon Kala Namak salt
2 dashes ground turmeric
1/4 teaspoon ground black pepper
1 Tablespoon nondairy butter
2 Tablespoons warm water

Instructions:
1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the nutritional yeast, seasonings, salt and pepper. Gently stir with a silicone spatula.
2. Heat a non-stick sauté pan over medium heat. Melt the 1 Tablespoon of nondairy butter in the pan. Add the tofu mixture and 2 Tablespoons of warm water. The tofu will be runny in the beginning. The water will evaporate as it cooks.
3. Sauté the tofu scramble on medium heat for about 8 minutes. Remove from the burner and serve with additional salt and pepper. For an eggy flavor, add Kala Namak salt at serving time. 4. The cooked tofu scramble can be stored in the refrigerator for 2 days.

ENJOY!