Truffled Tofu & Sweet Potato Hash Browns
by Miyoko Schinner, author The Home made Vegan Pantry Watch Miyoko make these recipes on Season 1 Episode 6
Sweet Potato Hash Browns
Adding sweet potatoes to hash browns adds color, flavor, nutrition, and a touch of – guess what! – sweetness! You can use a couple of varieties of sweet potatoes, or just one, as you desire.
2 large sweet potatoes, peeled
2 regular russet potatoes, peeled or scrubbed as desired
1 teaspoon rosemary
1 teaspoon ground cumin
1 teaspoon sea salt
Black pepper to taste
Grate the potatoes using a hand grater or food processor. If using a hand grater, simply grate the potatoes whole. If using a food processor to grate the potatoes, you will need to quarter them lengthwise first. Season the potatoes with the rosemary, cumin, salt, and pepper.
Heat a large, heavy skillet or griddle until very hot. Spray with non-stick spray or brush lightly with vegetable oil. Drop ½ cup mounds of the potato mixture onto the hot griddle. Using a spatula, press down the mounds to make them more compact patties. Continue to cook over medium heat until browned on the bottom. Carefully flip over with a spatula and cook the other side until browned.
Truffled Tofu
I love anything with truffles, and what better way to start off your morning than with a dish that elevates pedestrian tofu to a succulent dish that hearkens you to the hills of Umbria.
Cut the mushrooms in quarters. Pulse in a food processor until finely minced. Do not over process or they will turn into liquid.
Heat a large skillet until hot, then add the mushrooms. There is no need to use oil as the mushrooms are high enough in liquid content that they will not stick.
Sprinkle the mushrooms with a couple of pinches of sea salt, and sauté until brown, about 3 – 4 minutes.
Crumble the tofu with your hands and add to the mushrooms in the pan. Cook, stirring with a wooden spoon, for a couple of minute to heat the tofu.
Add the nutritional yeast, soy sauce, and truffle oil, and stir well. Season to taste with pepper.
8 ounces crimini or button mushrooms
1 lb. Medium or regular tofu (do not use firm)
2 – 3 tablespoons nutritional yeast
2 tablespoons soy sauce
1 teaspoon truffle oil
Salt and pepper to taste
