Lets make Tofu Scramble and Hash Browns!

Father's Day, we decided to make breakfast and I want to share our  recipe!  My 8 year old and I made scrambled tofu and hash browns, and I have to say, I was impressed.  I am not the chef of the family - I am the health and nutrition "cop" making sure that we are getting our needs met and staying well.  I generally boil or steam (I am the bean, grain, and steamed vegetable girl).  But on Father's Day, we try to make something daddy would normally make.  And I was pleasantly surprised that we did it relatively easily.  So I must pass on  what  we did....

So the most  difficult was the hash brown potatoes, mostly because we bought potatoes (we used red) and peeled them and grated by hand.  For those of you with an attachment to your food processor that grates (not sure where mine ended up...) it would be a snap.

We peeled and halved 10 red potatoes and then steamed them until a fork went in relatively easily.
While  the potatoes are steaming,  lets go over the rest of the ingredients....
10 peeled and steamed potatoes (cut in half for ease of steaming) and once a fork can go easily in the potato, remove from heat, cool and grate (not too fine - larger size pieces)
1 onion (we used red) peeled and chopped
1 package of mushrooms or about 1/2 - 1 pound (depends how much you like them - we used shiitake (wash and slice)
2 blocks of extra firm tofu, rinsed and mushed (I just squeezed with my hands)
1 bunch kale (any variety - we used lacinato) steamed and chopped
small handful of fresh parsley or other herb, chopped 
nutritional yeast (We use Red Star Vegetarian Support - has B12) about 1/4 cup but really  to taste, we sprinkled it in from the container
turmeric and curry powder to taste
Sea salt to taste


Now lets get started.... I used a large pot, but a frying pan might be easier....(I just hate washing that huge thing....)
I put some of the steamer water (use that water for cooking because it has nutrients from the veggies) in the pot, covering the bottom, and turn on the flame... when it is starting to get hot, I add some oil (I just pour a bit, likely 1-2 tablespoons) - I use extra virgin olive oil.  The water, according to what I have heard over the years, should  protect the oil from getting too hot... but lower the flame if it is seeming too hot, steaming.  
Add 1/2 onion and cook a couple minutes, then  add grated potato and cook till done - we did not time it, but  we  kept adding more steamer water, a bit more oil, to be sure that there was always liquid on the bottom,and stirred constantly.  We tasted every so often, and stopped when we were satisfied.  And we salted along the way, again, tasting and adding more as desired.


Now the tofu scramble.  First we sauteed the rest of the chopped onion and mushrooms, again in a large pot or pan, with some of the steamer water, or drinking quality water, if you run out of the steamer water, and 1-2 tablespoons of olive oil.  We added salt as we went and when the mushrooms and onions were done, we added two blocks of tofu, squished or mashed with your hands or a tool, as you prefer.  Add more water and oil if needed, and cook a bit.  When the tofu is pretty hot, add the nutritional yeast and spices to taste, as well as additional salt and then near the end,  add the chopped (also steamed) kale and the chopped parsley or other fresh herb, and cook a few minutes more, again checking that there is still enough liquid inside; cooking time is roughly 10-15 minutes, mostly cooking  the onions and garlic till they taste done, heating the tofu until thoroughly hot, maybe, and the rest does not  really need much cooking, just allowing it to meld together for a couple minutes.  I hope you enjoy it as much as we did.  It serves 3-4 people.