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So simple and delicious you'll question the need for dining out

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So simple and delicious you'll question the need for dining out

Eggy Tofu, Potato Hash Browns, and Veggies

Ingredients

Potato-Veg Part:

  • 500 grams Baby potatoes, halved
  • 2-3 Bell Peppers, cubed
  • 1 Onion, large dice
  • 2 Garlic cloves, chopped
  • 1-2 Tablespoons Olive oil
  • 2 Tablespoons Fresh Rosemary, chopped (1 Tablespoon if dried)
  • 2 Tablespoons Fresh Thyme, chopped (1 Tablespoon if dried)
  • 3/4 teaspoon Smoked Paprika

Eggy Tofu Part:

  • 1 block of Firm Tofu
  • 2 Tablespoons VEGAN Mayo
  • 1 Tablespoon Dijon Mustard
  • 3 Tablespoons EGGY NUTRITIONAL YEAST seasoning (Recipe: https://youtu.be/MAF0WXkZnVU?si=Kf4okEgITH_kZGfm)
  • Salt & Pepper to taste
  • 4 Tablespoons Water (just to make it workable)

Instructions

  1. Preheat the oven to 200°C / 400°F.

Potato-Veg Part:

  1. In a large bowl, combine the halved baby potatoes, cubed bell peppers, diced onion, and chopped garlic cloves.
  2. Add olive oil, chopped fresh rosemary, chopped fresh thyme, and smoked paprika to the bowl.
  3. Season with salt and pepper to taste. Add more black pepper if desired.
  4. Toss everything together until well coated.
  5. Spread the mixture evenly on a pan or oven-safe casserole dish.

Eggy Tofu Part:

  1. Drain the block of firm tofu and squeeze out any excess water.
  2. In a separate bowl, mix together the vegan mayo, Dijon mustard, and eggy nutritional yeast seasoning.
  3. Add salt and pepper to taste.
  4. Add water to make the mixture workable.
  5. Add the tofu to the bowl and toss to coat it entirely with the mixture.
  6. Add the coated tofu to the top of the vegetables in the pan.
  7. Roast for 25-30 minutes at 200°C / 400°F. Check if it's done and has crispy edges.
  8. Serve whole, sliced, or scramble the tofu if desired.
  9. If scrambling the tofu, roast for another 10-15 minutes to crisp up the edges before serving.

Serving:

  1. The dish can be served whole, buffet style, or plated up.
  2. Serve with toast or tortilla wraps for breakfast wraps.
  3. Add vegan cheese and hot sauce to the wraps if desired.

Video Description

What to make when a vegan guest is coming – Here you go! This is a super easy and delicious recipe that the entire family, party, and guest list can enjoy without anyone missing out. Packed with veggies, potatoes, flavor, texture, and, of course, protein for all concerned. This dish not only caters to vegans but is also a hit with non-vegans, ensuring everyone at the table is satisfied. It's perfect and it’s both hearty and nutritious, bringing a balance of taste and healthy-ness to your meal. Moreover, it’s simple to prepare, making it an ideal choice for both last-minute plans and pre-planned events. No matter their dietary preferences.

https://dereksarno.com/

NUTRITIONAL YEAST SEASONING: Recipe in this video:

https://www.youtube.com/watch?v=MAF0WXkZnVU

Learn to make your own – recipe in the description of that video.

EASY ALL-DAY OR NIGHT VEGAN RECIPE

(eggy tofu, potato hash browns, and veggies)

POTATO-VEG PART:

500 grams Baby potatoes, halved

2-3 Bell Peppers, cubed

1 Onion, large dice

2 Garlic cloves, chopped

1-2 Tablespoons Olive oil

2 Tablespoons Fresh Rosemary, chopped (1 Tablespoon if dried)

2 Tablespoons Fresh Thyme, chopped (1 Tablespoon if dried)

3/4 teaspoon Smoked Paprika

Toss together and spread out evenly on a pan or oven-safe casserole dish. Preheat the oven to 200°C / 400°F.

EGGY TOFU PART:

1 block of Firm Tofu

2 Tablespoons VEGAN Mayo

1 Tablespoon Dijon Mustard

3 Tablespoons EGGY NUTRITIONAL YEAST seasoning: Recipe here: https://youtu.be/MAF0WXkZnVU?si=Kf4okEgITH_kZGfm

Salt & Pepper to taste

4 Tablespoons Water (just to make it workable)

Mix and coat the entire tofu. Add it to the top of the veggies from above and roast for 25-30 minutes at 200°C / 400°F. Check if it’s done enough with crispy edges. Serve whole, sliced, or scramble the tofu if you like. Roast for another 10-15 minutes before serving.