The whole thing looks great but hot damn that avo tho! It’s the most perfect shade of green! 😍
Intelligent-Dream762
For those that don’t like tofu you can also use chickpea flour
Edit: spelling
BarelyLingeringWords
Your entire breakfast looks amazing!
Just_a_Marmoset
What I wouldn’t give for a PDF of that vintage recipe zine! 😍
rutvik1991
Looks so good!! Might have to make it this weekend lol
bertoltbreak
Wow! This looks spectacular! Thanks for sharing 😍
ak47oz
Where’d you get the zine? Cool stuff
Confident-Ruin-4111
I need this recipe zine.
dejavu122
Where are the patties from?
_LittleRed_
Looks scrumptious! I usually add some ‘black salt’ or kala namak to tofu scramble for that eggy taste.
Solid-Communication1
That looks awesome, will try right away! Thank you!
P s.: I don’t have canola oil, could I use olive oil instead?
At10to3
Pretty sure that’s everyone’s “classic scramble”.
Reconquista_
Nah the actual best Tofu Scramble is Firm tofu + Silken Tofu with black salt and additional seasonings.
Mentorsilly
I want to go to there.
Longjumping-Log923
What is the rice thing? Looks so good
flower_songs
I have a tofu scramble secret I’ve been using since the 90’s- 1 scoop of peanutbutter. Just try it and see. 😌
Temporary_but_joyful
WHERE DO I GET A COPY OF THIS MAGNIFICENT BOOK?!
kalaxitive
I like rainbow plant life’s scrambled tofu, but I’ll have to give this one a try, although I might add the black salt for that eggy taste.
kj2169
That looks amazing
dejavu122
OP are you Vegicano/Rudy?
TopCatVegan
For the Potatoes:
TOP CAT Diner-Style Shredded Hashbrowns
Ingredients: – 2 large russet potatoes (about 1.5 lbs), peeled – half a small yellow onion finely grated (optional, for flavor) – 2 tablespoons vegan butter – 2 tablespoons neutral oil – 1 teaspoon kosher salt – 1/2 teaspoon freshly ground black pepper – optional: 1/2 teaspoon smoked paprika (for a smoky flavor)
Equipment: – Box grater or food processor with shredding attachment – Clean kitchen towel or cheesecloth or clean paper towels – Large Skillet – Spatula
Steps: 1. Shred the Potatoes: Grate the peeled potatoes using the large holes of a box grater or a food processor. If using onion, grate using the fine grader
2. Rinse the Potatoes: Place the shredded potatoes in a large bowl of cold water. Swirl to remove excess starch, then drain. Repeat 1-2 times until the water runs clear.
3. Dry Thoroughly: Transfer the shredded potatoes (and onion, if using) to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible over a sink. The drier the potatoes, the crispier the hashbrowns. THIS IS KEY!!
4. Season: In a bowl, toss the shredded potatoes with salt, pepper, and smoked paprika (if using). Go straight to the pan after seasoning as the potatoes will start to brown and release water if they sit too long
5. Heat the Skillet: Place a large skillet over medium-high heat. Add 1 tablespoon vegan butter and 1 tablespoon oil. When the v’butter is melted and foaming, swirl to coat the pan.
6. Cook the Hashbrowns: Spread the shredded potatoes evenly in the skillet, pressing down lightly with a spatula to form a compact layer, Cook undisturbed for 4-5 minutes, or until the bottom is golden brown and crispy.
7. Flip: Carefully flip the hashbrowns in sections using a spatula, or slide onto a plate and invert back into the skillet. Add the remaining 1 tablespoon butter and 1 tablespoon oil around the edges. Cook for another 3-4 minutes until the other side is crispy and golden.
8. Serve: Transfer to a plate lined with paper towels to drain excess oil. Serve immediately with tofu scram and your favorite meatless SWSG
SOME TIPS from TOP CAT – Potato Choice: Russet potatoes are starchy and ideal for crispy hashbrowns. – Starch Removal: Rinsing removes excess starch, preventing gummy texture. – Hot Pan: Ensure the skillet is hot before adding potatoes to avoid sticking. – Don’t Crowd: Cook in batches if needed to maintain crispiness.
Affectionate_Cry2380
Where can I get this book from?
jmbritton
Love this
Glittering_Set6017
What heat? Medium? Low? How long? Also do you cook the veggies first and then add the tofu?
24 Comments
The whole thing looks great but hot damn that avo tho! It’s the most perfect shade of green! 😍
For those that don’t like tofu you can also use chickpea flour
Edit: spelling
Your entire breakfast looks amazing!
What I wouldn’t give for a PDF of that vintage recipe zine! 😍
Looks so good!! Might have to make it this weekend lol
Wow! This looks spectacular! Thanks for sharing 😍
Where’d you get the zine? Cool stuff
I need this recipe zine.
Where are the patties from?
Looks scrumptious! I usually add some ‘black salt’ or kala namak to tofu scramble for that eggy taste.
That looks awesome, will try right away! Thank you!
P s.: I don’t have canola oil, could I use olive oil instead?
Pretty sure that’s everyone’s “classic scramble”.
Nah the actual best Tofu Scramble is Firm tofu + Silken Tofu with black salt and additional seasonings.
I want to go to there.
What is the rice thing? Looks so good
I have a tofu scramble secret I’ve been using since the 90’s- 1 scoop of peanutbutter. Just try it and see. 😌
WHERE DO I GET A COPY OF THIS MAGNIFICENT BOOK?!
I like rainbow plant life’s scrambled tofu, but I’ll have to give this one a try, although I might add the black salt for that eggy taste.
That looks amazing
OP are you Vegicano/Rudy?
For the Potatoes:
TOP CAT Diner-Style Shredded Hashbrowns
Ingredients:
– 2 large russet potatoes (about 1.5 lbs), peeled
– half a small yellow onion finely grated (optional, for flavor)
– 2 tablespoons vegan butter
– 2 tablespoons neutral oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– optional: 1/2 teaspoon smoked paprika (for a smoky flavor)
Equipment:
– Box grater or food processor with shredding attachment
– Clean kitchen towel or cheesecloth or clean paper towels
– Large Skillet
– Spatula
Steps:
1. Shred the Potatoes: Grate the peeled potatoes using the large holes of a box grater or a food processor. If using onion, grate using the fine grader
2. Rinse the Potatoes: Place the shredded potatoes in a large bowl of cold water. Swirl to remove excess starch, then drain. Repeat 1-2 times until the water runs clear.
3. Dry Thoroughly: Transfer the shredded potatoes (and onion, if using) to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible over a sink. The drier the potatoes, the crispier the hashbrowns. THIS IS KEY!!
4. Season: In a bowl, toss the shredded potatoes with salt, pepper, and smoked paprika (if using). Go straight to the pan after seasoning as the potatoes will start to brown and release water if they sit too long
5. Heat the Skillet: Place a large skillet over medium-high heat. Add 1 tablespoon vegan butter and 1 tablespoon oil. When the v’butter is melted and foaming, swirl to coat the pan.
6. Cook the Hashbrowns: Spread the shredded potatoes evenly in the skillet, pressing down lightly with a spatula to form a compact layer, Cook undisturbed for 4-5 minutes, or until the bottom is golden brown and crispy.
7. Flip: Carefully flip the hashbrowns in sections using a spatula, or slide onto a plate and invert back into the skillet. Add the remaining 1 tablespoon butter and 1 tablespoon oil around the edges. Cook for another 3-4 minutes until the other side is crispy and golden.
8. Serve: Transfer to a plate lined with paper towels to drain excess oil. Serve immediately with tofu scram and your favorite meatless SWSG
SOME TIPS from TOP CAT
– Potato Choice: Russet potatoes are starchy and ideal for crispy hashbrowns.
– Starch Removal: Rinsing removes excess starch, preventing gummy texture.
– Hot Pan: Ensure the skillet is hot before adding potatoes to avoid sticking.
– Don’t Crowd: Cook in batches if needed to maintain crispiness.
Where can I get this book from?
Love this
What heat? Medium? Low? How long? Also do you cook the veggies first and then add the tofu?